1 cup quinoa, uncooked 2 cups water (may substitute low-sodium chicken or vegetable broth) ½ cup black olives, canned, pitted, chopped or cut in halves 1 cup chickpeas, canned 1 cup yellow, red or orange bell pepper, chopped 1 cup cucumber, chopped (with or without the skin) ¼ cup feta cheese 2 Tbsp. olive oil ¼ cup red wine vinegar 3 Tbsp. lemon juice 1 tsp. garlic powder Salt and pepper to taste
Bring water or broth to a boil in a 2-quart pot, then add quinoa and adjust stovetop to a simmer. Place lid on pot, stir occasionally. Quinoa is finished cooking when water/broth is completely absorbed. At that time, remove lid and remove pot from heat.
While quinoa is cooking, prepare vegetables. Clean and chop bell pepper and cucumber.
Rinse chickpeas and black olives and measure out.
After quinoa is finished cooking, add olive oil, vinegar, lemon juice and stir.