Mediterranean quinoa salad

This bright, lemony salad is made for packed lunches, because it tastes even better the next day. Quinoa is a complete protein, meaning it contains all nine essential amino acids, and chickpeas add even more protein and fiber.

Ingredients:

• 1 cup dry quinoa, rinsed, cooked and cooled (about 3 cups cooked)
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 1/3 cup Kalamata olives, halved
• 1/4 cup chopped fresh parsley
• 1/2 cup crumbled feta (optional)
• Dressing: 1/4 cup extra-virgin olive oil, 3 tablespoons lemon juice, 1 teaspoon dried oregano and 1/2 teaspoon sea salt

Preparation:

• Whisk the dressing ingredients together in a large bowl.
• Add the quinoa, chickpeas, cucumber, tomatoes, onion, olives and parsley, and toss well.
• Fold in the feta, then taste and adjust the salt and lemon.
• Refrigerate up to 4 days, and toss again before serving.