Rinse the quinoa under cold running water until the water runs clear. Bring the stock to a boil in a saucepan over high heat. Stir in the quinoa and reduce the heat to medium-low. Cover and simmer the quinoa for 10-12 minutes, until most of the liquid has been absorbed. Turn off the heat and set aside, covered, for 5 minutes. Fluff the grains with a fork and leave to cool.
Meanwhile, to make the vinaigrette, put the lime juice in a small bowl and gradually whisk in the oil in a steady stream. Whisk in the honey, chili powder and coriander.
Combine the chickpeas, celery, red pepper and onion in a bowl. Add the quinoa and toss to combine.
Pour the vinaigrette over the salad and toss to coat. Serve sprinkled with the chopped coriander.
Tip: Rinsing the quinoa before cooking removes the grain's saponin, which can sometimes make it taste bitter.
Per serving: 436 calories, 15 g protein, 15 g fat (2 g saturated fat), 63 g carbohydrate (8 g sugars), 8 g fibre, 504 mg sodium