Aniston's Lively Mediterranean Salad

In a small pot, add quinoa and water. Bring the water to a boil.

Reduce heat to a simmer, cover, and cook quinoa for 15 minutes.

Fluff quinoa with a fork and let it cool for 5-10 minutes.

In a large mixing bowl, combine cooled quinoa, diced cucumber, chopped fresh parsley, chopped fresh mint, finely chopped red onion, roasted and salted pistachios, drained and rinsed chickpeas, fresh lemon juice, extra virgin olive oil, sea salt, ground pepper, and crumbled feta cheese.

Serve immediately or let the salad chill in the refrigerator for a couple hours before serving.