Rinse the quinoa thoroughly under cold water.In a saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed.Remove from the heat and let the quinoa cool completely.In a large bowl, combine the cooled quinoa, cucumber, tomatoes, bell pepper, onion, chickpeas, feta, parsley, and mint.Whisk together the olive oil, lemon juice, Dijon mustard, honey, oregano, garlic powder, salt, and pepper.Pour the dressing over the salad and toss until everything is evenly coated.Refrigerate for 30 minutes before serving.Garnish with extra parsley and feta if desired.
