Cook the quinoa by combining 1 cup of rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Let it sit covered for an additional 5 minutes.

Prepare the vegetables by combining cherry tomatoes, cucumber, bell pepper, avocado, chickpeas, and red onion in a large bowl.

Make the dressing by whisking together olive oil, lemon juice, salt, and pepper in a small bowl.

Assemble the bowl by fluffing the cooked quinoa and adding it to the bowl of vegetables. Pour the dressing over and gently toss to combine.

Garnish with freshly chopped parsley or cilantro and serve immediately.