Ingredients:

• 1 cup dry quinoa
• 1 English cucumber quartered and cut into bite-sized pieces
• 1/3 cup diced red onion
• 2 cups grape tomatoes halved
• 1/2 cup Kalamata olives sliced in half
• 1 (15 ounces) can of garbanzo beans drained and rinsed
• 1/3 cup feta cheese crumbled
• For the dressing
• 1 large clove or two small garlic, crushed
• 1 teaspoon dried oregano
• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/3 cup extra virgin olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Using a fine mesh strainer, rinse the quinoa under cold water. Add quinoa, water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Turn the heat low and simmer for about 15 minutes, or until water is absorbed. You will notice a little white ring around each piece of quinoa – this is the germ and indicates that the quinoa is cooked. Remove from heat and fluff with a fork. Let the quinoa cool to room temperature.

In a large bowl, combine quinoa, cucumber, red onion, tomatoes, Kalamata olives, garbanzo beans and, feta cheese. Set aside.

To make the dressing, combine garlic, oregano, lemon juice, red wine vinegar, and Dijon mustard in a small jar. Slowly whisk in the extra virgin olive oil and season with salt and pepper. If using a mason jar, you can put the lid on and shake the jar until well combined. Drizzle the salad with dressing (you may not use all the dressing) and toss to combine. Season with salt and pepper, to taste. Enjoy!