2 cups quinoa (uncooked)
12-16 cherry tomatoes, sliced in half
1/2 red onion, thinly sliced
1 15.5 oz. can chick peas, drained
1/2 cup parsley, chopped
3/4 cup feta cheese, crumbled
3 Tbsp. mint, chopped
1/4 cup apple cider vinegar
3 Tbsp. olive oil
Greek seasoning (can be purchased at any spice store, or at your regular grocery store), to taste (I use about a tablespoon-ish)
Oregano, three big pinches
Salt and pepper
1 lemon, juiced
Cook quinoa according to package instructions, although my go-to is 2 parts water to 1 part quinoa (so for 2 cups dry quinoa in this recipe, I used just over 4 cups of water). Let quinoa boil, then reduce heat to low and simmer (approximately 15 minutes). Fluff and let cool completely.
Transfer quinoa to a large mixing bowl. Add onions, tomatoes, parsley, chick peas, mint and feta cheese. Mix with a spoon. Then add the "dressing," which consists of Greek seasoning, oregano, lemon juice, apple cider vinegar, olive oil, salt and pepper. Taste and add seasonings as you desire. This can be made the night before. Serve cold.
The thing about this recipe is that it is up to you! Add more apple cider vinegar if you think it tastes dry, add more seasoning if you like it zesty - it's your creation, run with it!