Greek Quinoa Salad

• 1 1/4 cups quinoa rinsed
• kosher salt
• 15 ounces chickpeas drained and rinsed
• 1/2 seedless cucumber chopped
• 3 plum large, or 5 campari tomatoes, chopped
• 1/2 red onion thinly sliced
• 3 tablespoons red wine vinegar
• 3 tablespoons EVOO
• 1 tablespoon fresh oregano finely chopped, plus more for topping
• freshly ground pepper
• 1/4 cup crumbled feta cheese about 2 oz
• 1 head romaine lettuce chopped
• 1/4 cup pitted kalamata olives halved

1. Bring 1 3/4 cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork; let cool slightly.
2. Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl; season with salt and pepper and let sit 10 minutes.
3. Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a mini food processor until smooth, adding up to 1 tablespoon water, if needed; season with salt and pepper.
4. Divide the lettuce among bowls; top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano.

quinoa, kosher salt, chickpeas, cucumber, tomatoes, red onion, red wine vinegar, evoo, topping, freshly ground pepper, feta cheese

Taken from www.yummly.com/recipe/Greek-Quinoa-Salad-1180888 (may not work)