Rinse 1 cup of quinoa under cool running water, then combine with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat and simmer for 13 minutes until fluffy. Fluff with a fork and cool.

In a small jar, add lemon juice, minced garlic, olive oil, vinegar, salt, and pepper. Seal and shake well to combine.

Chop arugula, dice red onion, and chop broccoli florets. Set aside in a large mixing bowl.

Mix cooled quinoa with the chopped vegetables, chickpeas, and cranberries. Gently fold together.

Drizzle the lemon vinaigrette over the salad and toss lightly until everything is well-coated.

Sprinkle sliced almonds and feta cheese on top. Gently mix again and adjust seasoning if needed before serving.