Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put the quinoa in a pot with the water. bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes. remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. let cool for a few minutes. add the onion, herbs, dried cranberries and walnuts. mix well with a wooden spoon. add olive oil, lemon juice, salt and pepper. taste and add more lemon juice if needed.

Target recipe: place quinoa in sieve and rinse until water is clear. cook with 2 cups water in rice cooker, allowing steam to escape. remove from heat and fluff with a fork; set aside. meanwhile, prepare remaining ingredients. in a large mixing bowl, stir together cooked quinoa, tomatoes, cucumber, bell pepper, parsley, onion, and garbanzos. sprinkle feta over mixture and season with oilive oil, salt, pepper, cumin and lemon juice. mix well. add additional salt and pepper to taste. quinoa salad can be chilled for up to 24 hours or used immediately. alternatively, serve quinoa in avocado halves; or substitute 1 diced avacado for the feta to make this a vegan dish.