1. Thoroughly rinse the quinoa in a fine-mesh sieve under cold running water for at least 30 seconds.

2. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water).

3. Bring the mixture to a boil over medium-high heat.

4. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes.

5. After 15 minutes, remove the saucepan from the heat and let it stand, covered, for another 5–10 minutes.

6. Uncover and fluff the quinoa gently with a fork, then allow it to cool slightly.

7. While the quinoa cooks, finely chop the parsley, mint, and dill and thinly slice the green onions.

8. If using, dice the cucumber and halve or quarter the cherry tomatoes.

9. Rinse and drain the canned chickpeas thoroughly.

10. In a small bowl or jar, combine olive oil, lemon juice, lemon zest, garlic, red pepper flakes, sea salt, and black pepper.

11. Whisk the mixture until the dressing is well emulsified.

12. Taste the dressing and adjust seasoning if needed.

13. In a large bowl, combine the quinoa, chickpeas, herbs, green onions, and optional vegetables.

14. Pour the dressing over the mixture and toss gently until evenly coated.

15. Add optional feta or olives if desired and serve warm or chilled.