Rinse and drain quinoa. Add quinoa and water to small pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
In a bowl, mix together dressing (olive oil and lemon, salt and pepper).
Add quinoa, tomatoes, cucumber, parsley, mint, red onion, pistachios, chickpeas, feta. Adjust seasoning.
Can be served immediately or chill in refrigerator for a few hours before serving.
Can be stored in the refrigerator for up to 5 days.