Mediterranean Quinoa Salad

The Greek style salad, a salad with juicy tomatoes and cucumbers, tangy red onions, and
salty kalamata olives and feta in a lemon and oregano vinaigrette, has to be one of my favourites and it is so easy to turn it into a light and yet satisfying meal with the addition of quinoa (or a whole grain) along with some chickpeas!

A Mediterranean inspired quinoa salad with juicy tomatoes and cucumbers along with tangy red onions and salty kalamata olives and feta.

ingredients

• 1 cup quinoa, rinsed
• 1 1/2 cups water
• 1 cup tomato, sliced
• 1 cup cucumber, sliced
• 1/4 cup red onion, diced
• 1/4 cup kalamata olives
• 1/4 cup feta, crumbled
• 1 (15 ounce) can chickpeas, drained and rinsed
• 3 tablespoons lemon juice (~1 lemon) or red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon oregano
• 1 clove garlic, grated
• salt and pepper to taste

directions

1. Bring the quinoa and water to a boil, reduce the temperature to medium-low and simmer, covered, until the liquid has been absorbed, about 15 minutes, and let sit covered for 5 minutes before letting it cool.
2. Meanwhile, prepare the remaining ingredients.
3. Mix the quinoa, tomatoes, cucumber, red onion, olives, feta and chickpeas and toss in the mixture of the lemon juice, oil, oregano, garlic, salt and pepper.

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