1. 1. Rinse the quinoa thoroughly under cold water in a fine-mesh sieve. In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes, until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.

2. 2. While quinoa cooks, drain and rinse the garbanzo beans. Finely chop parsley and dill. Mince garlic. Zest the lemon and then squeeze the juice.

3. 3. In a large bowl, combine the fluffed quinoa, garbanzo beans, parsley, dill, garlic, lemon zest, lemon juice, and olive oil. Add optional red onion and cherry tomatoes if using.

4. 4. Season with salt and pepper. Toss gently to combine. Taste and adjust seasoning as desired. Serve warm or at room temperature.