Mediterranean Quinoa Bowl

Cook 1 cup of quinoa according to package directions. Fluff with a fork and set aside to cool slightly.

While the quinoa is cooking, prepare the vegetables. Dice 1 cucumber, 1 red bell pepper, and 1/2 red onion. Halve 1 cup of cherry tomatoes.

In a large bowl, combine the cooked quinoa, diced cucumber, red bell pepper, red onion, cherry tomatoes, and 1 (15-ounce) can of drained and rinsed chickpeas.

In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of lemon juice, 1 clove of minced garlic, 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

Pour the dressing over the quinoa and vegetables. Toss gently to combine.

Divide the quinoa mixture into bowls. Top with 1/2 of an avocado, sliced, and sprinkle with 2 tablespoons of crumbled feta cheese (optional).