To start:

• 1 cup quinoa 
• 2 cups water or chicken stock 

Cook either on the stove or in a rice cooker.

After quinoa has been cooked, spread out on a cookie sheet and place in the refrigerator to cool quickly.

After completely cool, transfer to mixing bowl.

Add to that bowl

• 1 – 15 oz can chickpeas, drained and rinsed well 
• ¼ cup finely diced red onion 
• ½ cup finely diced red bell pepper 
• ½ cup finely diced cucumber 
• ½ cup diced cilantro 
• ¼ cup diced parsley 
• ½ cup crumbled feta cheese
• ½ cup grape tomatoes *halved 
• ½ cup pitted black olives, Optional 

Dressing

• ¼ cup extra virgin olive oil 
• 2 Tbsp dijon mustard 
• Zest and juice of one lemon 
• Salt and pepper to taste 

Mix all ingredients together and serve!