Ingredients:

For the dressing:

1 tbsp. olive oil

2 tsp. red wine vinegar

1 tsp. fresh lemon juice

1 tsp. Dijon mustard

salt & pepper, to taste

For the salad:

1 cup (185g) cooked quinoa

¼ cup (50g) chickpeas, rinsed and drained

½ cucumber, chopped

1 tbsp. crumbled feta cheese

10 cherry tomatoes, halved

2 cans tuna (7oz./200g drained)

What you’ll need to do:

1. Cook quinoa according to instructions on the packaging.

2. Combine the dressing ingredients in a small bowl. Then combine quinoa and the remaining ingredients in a different bowl.

3. Drizzle with the dressing and toss gently to coat.

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