Ingredients:

• For the Salad:
  • 1 cup quinoa
  • 2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1 cup roasted chickpeas
  • 1 adovaco chopped
• For the Dressing:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Directions:

1. Cook the Quinoa:
   • Rinse the quinoa under cold water.
   • In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender.
   • Fluff the quinoa with a fork and let it cool to room temperature.
2. Prepare the Dressing:
   • In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
3. Assemble the Salad:
   • In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, parsley, and mint.
   • Pour the dressing over the salad and toss gently to combine.
4. Serve:
   • Serve immediately, or refrigerate for an hour to allow the flavors to meld together. Enjoy!