Rinse the quinoa under cold running water for 30–60 seconds to remove the slight bitter coating (saponin).

Combine rinsed quinoa and 1 cup of water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.

Remove from heat, fluff the quinoa with a fork, and let it cool to room temperature (spread on a tray to speed up cooling).

In a large bowl, add the cooled quinoa, chopped pistachios, crumbled feta, parsley, and mint. Toss gently to combine.

In a small bowl, whisk together lemon juice, olive oil, and a pinch each of salt and pepper until emulsified.

Pour the dressing over the salad and toss to combine. Taste and adjust the seasoning with more salt, pepper, or lemon if needed.

Serve immediately or chill for an hour to let flavors meld. Keeps well in the fridge for up to one week.