Start by cooking the quinoa, I like to use my insta pot pressure cooker. You can do this ahead of time and place cooked quinoa in the refridgerator.
Add quinoa and water to the instapot and stir
1 Cup Quinoa, 2 Cups Filtered Water
Pressure cook quinoa on high for 3 minutes (this takes about 10 minutes total counting the time it takes the instapot to pressurize)
While quinoa is cooking, chop / slice the vegetables, and place all of the ingredients in a large bowl.
1 Can Garbanzo Beans (Chickpeas), 2 Cups Flat Leaf Parsley, 1 English Cucumber, 1 Medium Red Onion, 2 Cups Grape Tomatoes, 1 Large Lemon, 0.5 Cups Extra Virgin Olive Oil, 0.5 Cusp Coconut Aminos, 1 tsp Ancient Fine Sea Salt, 0.5 tsp Ground Black Pepper, 0.5 cup Olives
Once the timer goes off, allow the instapot to naturally release steam for about 10 minutew, then manually release any remaining pressure.
Once steam is released, carefully remove the lid.
Add the quinoa to the bowl full of ingredients and toss together until combined.
Serve warm, or place in an airtight container in the refrigerator and serve cold for up to 6 days.