Place quinoa and 2 cups water in a saucepan and bring to a boil over medium-high heat. Season with ¼ teaspoon salt, reduce heat to a simmer and cook, uncovered for about 15 minutes. Drain off any excess liquid. Spread out on a sheet pan to cool.

Meanwhile, place the jalapeño on a small piece of foil and drizzle with 1 teaspoon olive oil. Broil until lightly browned in spots, about 6 minutes.

Transfer jalapeño to a blender or small food processor, along with ½ cup cilantro and ¼ cup mint and pulse a few times to “chop.” Add the yogurt and lime juice and puree until smooth (add additional water, 1 teaspoon at a time, if having trouble blending).

Place the cooled quinoa in a large bowl. Add the almonds, chickpeas, cucumber, onion and remaining cilantro and cucumber. Add the dressing and stir to combine.