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Place quinoa in a fine mesh strainer and rinse thoroughly under cool running water for 30 seconds to a minute. Or, add quinoa to a bowl. Cover with cool water, swirl the quinoa around, then drain. Repeat this rinsing process once more.
Gently shake the quinoa to remove any extra water after rinsing.
Add the rinsed quinoa and 2 cups of water to a medium saucepan.
Place the saucepan over medium-high heat and bring to a boil. Reduce heat to low, so it’s at a gentle simmer, and cook uncovered until the quinoa absorbs all the liquid, 10 to 15.
Remove the pan from heat, cover, and let it rest for 5 minutes. Then, uncover and fluff the quinoa with a fork. Allow the quinoa to cool slightly before using in your salad.
In a small bowl, whisk together olive oil, apple cider vinegar, mustard, honey (or maple syrup), salt, and pepper until well combined.
Mix the cooled quinoa, chickpeas, cucumber, bell pepper, bok choy, extra veggies, nuts, seeds, dried fruit, and herbs in a large bowl.
Pour the dressing over the salad and toss until everything is well coated. Taste the salad and add more salt and pepper if needed. For more fresh flavor, squeeze some fresh lemon juice over the top.