Ingredients
2 cups of quinoa cooked in 4 cups of water, cooled
1 16 ounce can of chick peas, drained
1 quart of grape tomatoes, halved
3 scallions, chopped
1/2 red onion, diced
6-8 ounces of feta cheese, crumbled
1/4-1/3 cup of fresh mint, minced
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
salt and pepper to taste
Mix thoroughly and let it sit at least a few hours before serving to let all the flavors meld.
Great gluten-free option as long as you make sure you use gluten free vinegar.
