Noticing xxxvii - quinoa salad

Today we are heading to "the Indians," out by the army's Fort Hunter Liggett in Los Padres National Forest, to spend the night and, tomorrow morning, celebrate the wedding of a friend, Serena, and her fiancé, Doug. They like to camp, and so that's what we're all doing! They're supplying this evening's meal, of NY steak sandwiches and mac & cheese/potato salad. I offered to contribute to the spread, and she suggested something veggie-oriented. I figured a quinoa salad was veggie-ish enough. Here's the recipe I'm using. (I realize I already posted another quinoa salad recipe a couple of years ago, here. But hey, you can't have too many. Can you?) It's gluten-free, nut-free, and if you don't use the feta, vegan/dairy-free.

Favorite Quinoa Salad

(stolen from Cookie + Kate: here's the original web page, complete with video)

Serves 8 as side salads; prep time 20 minutes; cook time 20 minutes; total time 40 minutes

• 1 cup uncooked quinoa, rinsed in a fine-mesh colander
• 2 cups water
• 1 can (15 oz.) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
• 1 medium cucumber, seeded and chopped
• 1 medium red bell pepper, seeded and chopped
• 3/4 cup chopped red onion
• 1 cup finely chopped flat-leaf parsley (1 large bunch)
• Feta cheese (optional) 

Dressing

• 1/4 cup olive oil
• 1/4 cup lemon juice (from 2–3 lemons)
• 1 Tb red wine vinegar
• 2 cloves garlic, pressed or minced
• 1/2 tsp fine sea salt
• Freshly ground black pepper, to taste

Method

1. To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
2. In a large serving bowl, combine the chickpeas, cucumber, bell pepper, red onion, and parsley.
3. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic, and salt. Whisk until blended.
4. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until thoroughly combined. Season with black pepper to taste, adding an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
5. Sprinkle crumbled feta cheese on top, if using.

This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

Can be prepared ahead, but wait to toss with dressing until ready to serve.