Quinoa salad

For the salad
 1 cup uncooked quinoa
a 2 cups water
 1/2 cucumber, diced
 1 medium bell pepper, chopped
 pok choy, chopped(optional)
 1/2 cup nuts and seeds like walnuts, pinenuts, sunflower seeds
 1/4 cup dried fruit, blueberries or cranberries
 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill or mint
 1 1/2 cups'cooked chickpeas the dressing
 1/4 cup extra-virgin olive oil 1/4 cup apple cider vinegar
 1 tsp Dijon mustard
 1/2 tsp honey
 1/2 tsp salt
 1/4 tsp black pepper
 Juice from 2 to 3 lemon wedges

Add quinoa to a fine mesh strainer, and then rinse under cool water .
Combine the rinsed quinoa and water in a medium sauce pan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes. Fluff the quinoa with a fork. Setaside to cool slightly.
When the quinoa has cooled slightly, in a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, nuts, seeds, dried fruit,and the herbs. In a small bowl, whisk the olive oil, apple cider vinegar, mustard,honey, salt, and pepper until blended. Pour the dressing over the salad and toss well. Taste and add salt and pepper as needed