Spinach Chickpea and Quinoa Salad

Ingredients

• 2 cups cooked quinoa or other grain
• 2 Tbsp olive oil
• 1 Tbsp red wine vinegar
• 1/2 Tbsp lemon juice
• 1/2 tsp dried oregano
• 1/8 tsp garlic powder
• 1/4 tsp salt
• Freshly cracked pepper
• 4 cups fresh spinach
• 1 pint grape tomatoes
• 1 can chickpeas
• 2 oz. feta

Directions

1. As the quinoa or other grain cooks, mix the vinaigrette so the seasonings have a little time to settle in. In a small bowl, whisk the olive oil with the red wine vinegar, lemon juice, oregano, garlic powder, salt, and a little freshly cracked pepper. Put the dressing to the side.
2. Cut the spinach into bite-size pieces and transfer it to a large bowl. Halve the tomatoes and add them to the spinach. Rinse the chickpeas, drain them well, and tip them into the bowl too. Finish by crumbling the feta over everything, then toss just enough to bring the salad together.
3. When the quinoa or grains have cooled a bit and are not giving off steam anymore, add them to the bowl. Toss to combine; the lingering warmth will soften the spinach slightly.
4. Pour the dressing over the salad and toss again briefly. Serve right away, or chill in the refrigerator for up to 4-5 days.