1. Cook the quinoa according to package instructions (generally simmer with a 2:1 ratio of water to quinoa) then set it aside to cool, fluffing it will a fork as it cools. (Pro tip: Be sure to cook all of the water out of the quinoa to make sure it’s not soggy. Optionally, spread the cooked quinoa on a baking sheet to cool it quickly and keep it fluffy.)
2. Chop: While the quinoa cooks, dice the cucumber and avocado, rinse and drain the chickpeas, and chop the mint, cilantro, and pistachios. Blanch the edamame in hot water for 3-4 minutes to defrost if it’s frozen.
3. Whisk the dressing: In a the bottom of the mixing bowl or in a jar, whisk together the olive oil, lemon (or lime) juice, honey, and salt until emulsified.
4. Mix: In a large mixing bowl, combine the cooked quinoa, cucumber, chickpeas, edamame, feta, mint, cilantro, avocado, and pistachios. Pour the dressing over the salad and toss gently to combine.
5. Serve and store: Transfer the salad to a serving dish and garnish with extra feta crumbles and a sprinkle of chopped pistachios for a pretty presentation. If storing for meal prep, consider storing the avocado separately so it doesn’t brown while it sits in the fridge.

Keeps converted in the refrigerator for up to 3 days.