* Remember to Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.

Ingredients:
1 cup quinoa
½ cup olive oil
½ tsp black pepper
1 tsp dried oregano
¼ tsp kosher salt
¼ cup red onion (minced)
¼ cup green bell pepper (minced)
3 cloves garlic (minced)
¼ cup balsamic vinegar
2 lemons (juiced)
2 tbsp green onions (diced)
1 cup cherry tomatoes (halved)
¼ cup capers
1 can (15.5 oz) chickpeas (drained and rinsed)
½ cup zucchini (diced)
¼ cup crumbled feta cheese (for the ones that fast from all dairy there’s a vegan cheese recipe included)
¼ cup sun-dried tomatoes
Feta or vegan cheese

Method:
1. Bring the quinoa to a boil with 2 cups of water.
2. Reduce heat, cover and simmer for 15 minutes.
3. Heat 2 tbsp olive oil over medium heat, add the onion and bell pepper.
4. Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.
5. Remove from the heat and set aside.
6. Combine the remaining ½ cup olive oil, balsamic vinegar, lemon juice, green onions, oregano, salt and pepper in a small bowl.
7. Whisk well, then add the sautéed onion, bell pepper and garlic.
8. Add the tomatoes to the dressing.
9. Place the tomatoes in the refrigerator to marinate for 5-10 minutes.
10. Add the cooked quinoa, capers, chickpeas and zucchini to a large bowl.
11. Add the tomatoes and vinaigrette dressing to the salad and toss well.
12. Top with feta/or vegan cheese and sun-dried tomatoes.