Rinse the quinoa: Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds. This removes bitterness.

Cook the quinoa: Combine rinsed quinoa and water or broth in a pot. Bring to a boil, then cover and simmer for 14–16 minutes, until the liquid is absorbed and the grains are tender.

Fluff and cool: Remove from heat, cover for 5 minutes, then fluff with a fork. Spread on a plate to cool faster. Slightly warm is fine, but not steaming hot.

Prep the veggies: Dice cucumber, bell pepper, and avocado (if using). Halve tomatoes. Finely chop red onion, parsley, and optional mint or cilantro.

Make the dressing: Whisk olive oil, lemon juice, Dijon, maple syrup, garlic, salt, pepper, and cumin (if using) until emulsified. Taste and adjust salt or lemon as needed.

Assemble the salad: In a large bowl, combine quinoa, chickpeas, cucumber, tomatoes, bell pepper, red onion, and herbs. Pour in dressing and toss gently to coat.

Add avocado last: Fold in avocado right before serving to keep it from getting mushy.

Finish and taste: Add a pinch more salt, pepper, or lemon if needed. The flavors should be bright, balanced, and lightly tangy.