In a jar with a tight-fitting lid or a small bowl, combine the fresh lemon juice, extra virgin olive oil, honey, and a generous pinch of salt and black pepper. Shake vigorously or whisk until the dressing is fully emulsified and smooth. You can adjust salt and pepper to taste. I like to balance the tartness with a bit more honey, depending on the lemons.

Add the chicken or vegetable broth to a small saucepan and bring to a boil over high heat. Stir in the uncooked quinoa, reduce the heat to low, cover the pot, and simmer for 12–15 minutes, or until the quinoa is tender and all the liquid is absorbed. Fluff the cooked quinoa with a fork and transfer it to a large bowl or storage container to cool. Once cooled to room temperature, cover and refrigerate until well chilled. This helps prevent the salad from becoming soggy and allows the quinoa to firm up; I often cook the quinoa a day ahead for maximum convenience.

While the quinoa is chilling, prepare the vegetables and herbs. Dice the English cucumber and mince the red onion, parsley, and mint leaves. Roughly chop the roasted salted pistachios, and crumble the feta cheese if not already crumbled. Rinse and drain the garbanzo beans. Having all your ingredients prepped and ready makes assembling the salad a breeze!

In a large mixing bowl, combine the chilled quinoa (from Step 2) with the prepared salad ingredients (from Step 3). Drizzle over your desired amount of the lemon-honey dressing (from Step 1), then gently toss everything together until evenly coated. Season with additional salt and black pepper to taste. I sometimes reserve a little of the dressing to refresh the salad just before serving if it's been refrigerated.