10-Minute Mediterranean Quinoa

SALAD:

• 2 cups cooked quinoa
• 1 cup spinach (chopped)
• 1 cup grape tomatoes (halved)
• 1 cucumber (sliced and quartered)
• 1 15 ounce can of chickpeas, drained and rinsed
• Green onion for garnish

DRESSING:

• ½ cup olive oil
• Juice of 1 lemon
• 2 Tablespoons red wine vinegar
• 1 teaspoon Dijon Mustard
• ¼ teaspoon garlic powder
• 1 teaspoon oregano (dry)
• salt and pepper to taste