Rinse quinoa thoroughly under cold water. Cook quinoa in an Instant Pot or rice cooker with vegetable broth or water according to appliance instructions.

While quinoa cooks, chop cherry tomatoes, cucumber, bell pepper, and red onion. Rinse and drain the canned chickpeas.

In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.

Transfer cooked and cooled quinoa to a large mixing bowl. Add the prepped vegetables, rinsed chickpeas, and fresh herbs.

Pour the dressing over the quinoa mixture and toss gently to coat everything evenly. Gently fold in crumbled feta cheese, if desired.

Serve the salad warm, at room temperature, or chilled. Optionally, garnish with toasted sunflower seeds or slivered almonds before serving for added crunch.