Directions
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In a pot, bring the vegetable stock to a boil. Once boiling, add the quinoa. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the quinoa is fully cooked and the stock has been absorbed, resulting in a tremendous fluffy texture.
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In a large mixing bowl, combine the cooked quinoa, chickpeas, diced cucumber, chopped red onion, chopped pistachio nuts, and crumbled feta cheese. Each ingredient contributes unique flavors and textures, ensuring a tremendous flavor profile.
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In a smaller bowl, whisk together the lemon juice, extra virgin olive oil, honey, salt, and black pepper. This dressing will tie all the components of the salad together.
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Pour the dressing over the salad mix and gently toss to combine all ingredients thoroughly.
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Add the chopped parsley and mint to the mixture, tossing it once again to distribute the herbs evenly throughout the salad.
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Cover the salad and chill it in the refrigerator for at least 30 minutes before serving. This chilling step is essential as it allows the flavors to meld and intensify.
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