Mediterranean Chickpea & Quinoa Salad

1. Cook the Quinoa

1. Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water.
2. Add the quinoa, 300ml water, and a pinch of salt to a medium saucepan.
3. Bring to a boil over high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until the water is fully absorbed.
4. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and spread onto a wide plate or bowl to cool slightly.

2. Prep the Dressing & Ingredients

1. In a small bowl or jar, whisk together the extra virgin olive oil, dried oregano, salt, and black pepper.
2. Dice the cucumber into bite-sized pieces and slice the cherry tomatoes in half.
3. Rinse and drain the canned chickpeas thoroughly.

3. Assemble and Serve

1. In a large serving bowl, combine the cooled quinoa, drained chickpeas, diced cucumber, and halved cherry tomatoes.
2. Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly.
3. Gently fold in the crumbled feta cheese just before serving so it keeps its texture. Taste and adjust seasoning with extra salt or black pepper if desired.