Follow these simple steps to create your delicious Lemon Quinoa Veggie Bowl:

1. Cook the Quinoa: Thoroughly rinse the quinoa in a fine-mesh sieve under cold running water for at least 30 seconds. This step is crucial to remove any potential bitterness. Add the rinsed quinoa and vegetable broth (or water) to a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove the saucepan from the heat and let it stand, covered, for another 5 minutes. This allows the quinoa to steam and become perfectly fluffy. After resting, fluff the quinoa gently with a fork and set it aside to cool slightly. You can spread it on a baking sheet to speed up the cooling process if desired.
2. Prepare the Vegetables and Chickpeas: While the quinoa is cooking and cooling, prepare your vegetables. Wash and chop the red bell pepper, dice the English cucumber, halve or quarter the cherry tomatoes, and finely chop the red onion. Rinse and drain the canned chickpeas thoroughly. Chop the fresh parsley and mint (if using). Place all these prepared vegetables, chickpeas, and fresh herbs into a large mixing bowl.
3. Make the Lemon Dressing: In a small bowl or a jar with a tight-fitting lid, combine the fresh lemon juice, 1/4 cup extra virgin olive oil, Dijon mustard, optional maple syrup or agave, salt, and freshly ground black pepper. Whisk vigorously or shake the jar until the dressing is well combined and emulsified (slightly thickened and creamy). Taste the dressing and adjust seasoning if necessary – add more salt, pepper, lemon juice, or sweetener according to your preference.
4. Combine the Bowl: Add the slightly cooled, fluffed quinoa to the large mixing bowl containing the chopped vegetables, chickpeas, and herbs.
5. Dress the Bowl: Pour the prepared lemon dressing over the quinoa and vegetable mixture in the large bowl.
6. Toss Gently: Using large spoons or salad tongs, gently toss everything together until the quinoa, vegetables, and chickpeas are evenly coated with the dressing. Be careful not to overmix or mash the ingredients. You want everything well-distributed but still distinct.
7. Serve: Serve the Lemon Quinoa Veggie Bowl immediately at room temperature, or chill it in the refrigerator for at least 30 minutes before serving for a cooler, more refreshing meal, which also allows the flavours to meld beautifully. Garnish with optional additions like feta cheese, olives, avocado slices, or toasted seeds if desired just before serving.