Place the rinsed 1 ½ cups quinoa enjuagada bien in a medium Saucepan with the 2 ¾ cups agua and ½ tsp sal. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 13–15 minutes until all the 2 ¾ cups agua is absorbed.

Remove from heat and let the 1 ½ cups quinoa enjuagada bien steam, covered, for 5 minutes. Then uncover, fluff with a fork, and spread it out in a large Mixing Bowl to cool completely.

While the 1 ½ cups quinoa enjuagada bien cools, whisk together the 3 tbsp jugo de limón fresco aproximadamente 1 limón grande, 1 tsp raspadura de limón, 3 tbsp aceite de oliva virgen extra, 1 tsp mostaza de Dijon, 1 clove ajo picado o rallado, 1 tsp miel, ½ tsp sal, and ½ tsp sal in a small Mixing Bowl until fully combined and slightly emulsified. Taste and adjust seasoning as needed.

To the Mixing Bowl with the cooled 1 ½ cups quinoa enjuagada bien, add the 1 can garbanzos escurridos y enjuagados, 1 whole pepino inglés cortado en cubitos, 1 ½ cups tomates cereza partidos por la mitad, 1 whole pimiento rojo cortado en cubitos, and 0.5 whole cebolla roja cortada finamente en cubitos.

Pour the vinaigrette over the salad and toss everything together until evenly coated.

Fold in the fresh ½ cup perejil fresco picado toscamente and ¼ cup menta fresca picada toscamente (if using). If adding ½ cup queso feta desmenuzado, sprinkle it on top and gently fold it in last so it doesn't break down too much.

Taste the salad and adjust with more 3 tbsp jugo de limón fresco aproximadamente 1 limón grande, ½ tsp sal, or 3 tbsp aceite de oliva virgen extra as needed. For the best flavor, let the salad rest for at least 10 minutes before serving so the 1 ½ cups quinoa enjuagada bien can absorb the dressing. Serve at room temperature or chilled.