INGREDIENTS
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1 cup Quinoa, dry
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1/2 t Salt
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1 cup Cherry or grape tomatoes, havled
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1 cup Cucumber, rinsed and diced
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1/3 cup Kalamata olives (pitted)
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1/4 cup Red onion, diced
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1/3 cup Feta cheese
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1 cup Artichoke hearts, chopped
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1 cup Garbanzo beans, drained and rinsed
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2 T Olive oil
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1/4 cup Red wine vinegar
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1 t Oregano
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2 T Fresh parsley, chopped