Quinoa Arugula Salad with Chickpeas

Instructions:

1. Rinse the quinoa in a fine-mesh strainer. Combine quinoa and vegetable broth in a saucepan and bring to a boil.
2. Reduce heat to low, cover, and simmer until the liquid is absorbed and the grains look translucent with a small spiral (about 15 minutes).
3. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork. Spread the quinoa on a plate to cool to room temperature.
4. In a jar or small bowl, combine the olive oil, lemon juice, balsamic vinegar, maple syrup, salt, and pepper. Shake or whisk vigorously for 30 seconds until emulsified.
5. In a large bowl, combine the cooled quinoa, rinsed chickpeas, dried cranberries, and toasted almonds. Pour half the dressing over the mixture and toss.
6. Gently fold in the baby arugula and crumbled feta, drizzling the remaining dressing over the top. Toss lightly one last time to avoid bruising the leaves.