Mediterranean Quinoa Bowl with Lemon Herb Dressing

Rinse 1 cup of quinoa under cold water using a fine-mesh strainer until water runs clear.

In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.

While quinoa cooks, dice 1 medium cucumber into small cubes, halve 1 cup of cherry tomatoes, and thinly slice 1/2 small red onion.

Drain and rinse 1 can of chickpeas. Pat dry with paper towels.

In a small skillet over medium heat, toast 2 tablespoons of pine nuts until golden brown, about 3-4 minutes, stirring frequently to prevent burning. Set aside to cool.

For the dressing, mince 2 cloves of garlic and finely chop 1/4 cup of fresh parsley and 2 tablespoons of fresh mint.

In a small bowl, whisk together 3 tablespoons of lemon juice, 1/4 cup of olive oil, minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of honey, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Add the chopped herbs to the dressing and mix well.

Once quinoa is cooked, fluff with a fork and let cool for 5 minutes.

In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, sliced red onion, 1/3 cup of kalamata olives, and chickpeas.

Pour 3/4 of the lemon herb dressing over the quinoa mixture and gently toss to combine.

Divide the quinoa mixture among 4 bowls, sprinkle with 1/2 cup of crumbled feta cheese and toasted pine nuts.

Drizzle the remaining dressing over each bowl and serve immediately.