Bring 2 cups of water to boil in a medium pot. Rinse quinoa well under running water. Once the pot is at a boil, add the quinoa and give it a good stir. Cover, reduce to low, and let it gently simmer for 12 minutes. Remove from heat and keep covered for 10 minutes. Remove lid and fluff.
While the quinoa cooks, place a small skillet over medium heat. Add 2 tsp of olive oil and the slivered almonds. Stir frequently to avoid burning, until almond slivers are toasted, about 2-3 minutes. Set aside to cool.
Once all ingredients are cooled, add quinoa, cucumbers, tomatoes, green onions, chickpeas, and toasted almonds to a large bowl. Drizzle the dressing over the bowl and mix gently. Serve immediately or keep in an airtight container in the fridge for up 3-5 days.
Makes 6 servings.
