Rinse quinoa thoroughly under cold water using a fine mesh strainer to remove any bitterness. For enhanced flavor, toast the rinsed quinoa in a dry saucepan for 1-2 minutes until fragrant.
In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and quinoa is fluffy.
Remove quinoa from heat, keep covered, and let stand for 5 minutes. Fluff with a fork, then spread on a baking sheet to cool completely.
While the quinoa cooks, drain and rinse the chickpeas thoroughly under cold water.
Prepare all vegetables: dice the cucumber and red bell pepper into small, uniform pieces, finely chop the red onion, and chop the fresh parsley.
In a small bowl, whisk together the olive oil, lemon juice, optional cumin and garlic powder, salt, and pepper until well combined.
In a large mixing bowl, combine the cooled quinoa, chickpeas, cucumber, red bell pepper, red onion, and parsley.
Pour the dressing over the salad ingredients and toss gently to coat everything evenly. If using any optional add-ins like cherry tomatoes, feta cheese, mint, olives, or avocado, fold them in now.
Cover and refrigerate for at least 20 minutes (or up to 2 hours) before serving to allow the flavors to meld together.
Taste and adjust seasoning if necessary before serving. Enjoy cold or at room temperature.
