- 1 cup quinoa
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- ½ English cucumber, diced
- 1 can chickpeas, rinsed and drained
- 1 pint cherry tomatoes, halved (optional)
- 2/3 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh dill
- Cook quinoa per package instructions, let cool.
- Combine remaining ingredients.