Ingredients:

• 1 cup ‍quinoa
• 1 can chickpeas, rinsed and drained
• 1/2 cucumber,⁤ diced
• 1/2 red onion, diced
• 1 red bell pepper, diced
• 1/4 cup ​kalamata olives, chopped
• 1/4 cup crumbled feta cheese
• 1/4 ​cup⁣ chopped fresh parsley
• 3 tablespoons ​extra-virgin olive oil
• 2 tablespoons‌ red wine vinegar
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon dried ‍oregano
• Salt ⁤and black pepper

Instructions:

1. Rinse the quinoa under cold water and drain well.
2. In a medium​ saucepan, bring 2⁣ cups of water⁣ to a boil.
3. Add the quinoa and a pinch⁤ of salt, cover, and reduce the heat to low.
4. Cook for 15-20 minutes, or until the quinoa is ‍tender and the water ⁣has been absorbed.
5. Remove from heat and let cool.
6. In a large bowl, combine the cooked quinoa, chickpeas, cucumber, red⁤ onion, bell pepper, olives, feta cheese, and parsley.
7. In⁤ a small bowl,⁤ whisk together the olive oil, red wine vinegar,‍ lemon juice, garlic, oregano, salt, and black ‍pepper.
8. Pour the dressing over the salad and toss ‍to combine.
9. Season with additional salt and ​pepper if needed.
10. Serve⁢ at room⁣ temperature or chilled.

This Greek salad quinoa⁣ bowl is so easy to⁤ make ‍and can be customized to your liking. You can⁣ add more vegetables,‍ swap out the chickpeas⁢ for another protein, or leave out the feta cheese if you’re vegan. It’s a great meal⁣ prep option, too! Just make a big batch at the beginning of the week and divide it into containers for easy lunches throughout the week.