What inspired the creation of this easy Greek vegan recipe for zesty tomato and olive quinoa salad?

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup grape tomatoes, halved
• 1/2 cup kalamata olives, pitted and sliced
• 1/4 cup red onion, diced
• 3 cloves garlic, minced
• 1 lemon, juiced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Directions:

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil. Cover and simmer for 15-20 minutes, or until all liquid is absorbed and quinoa is tender.
2. In a large bowl, combine cooked quinoa, chickpeas, grape tomatoes, kalamata olives, red onion, and garlic.
3. In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and black pepper. Pour dressing over quinoa salad and toss to combine.
4. Garnish with fresh parsley and serve immediately or store in the refrigerator for up to 3 days.