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Combine quinoa and chicken broth in a small saucepan and bring to a boil. Cover and lower to a simmer. Cook for about 15 minutes or until all liquid is absorbed and quinoa is nice and fluffy.
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Transfer quinoa to a mixing bowl. Add cherry tomatoes, cucumber, chickpeas, kalamata olives, feta cheese, fresh mint, and fresh parsley.
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In a separate small bowl, whisk together olive oil, lemon juice, garlic, and salt and pepper. Pour over quinoa mixture and toss to combine.
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Serve warm or refrigerate and serve cold. It's delicious either way!