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.

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)

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