INGREDIENTS
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1 cup uncooked red quinoa
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1/3 cup olive oil
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2 tablespoons red wine vinegar
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1 1/2 teaspoons finely minced shallots
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1/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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2 cups (1/2-inch) diced seeded tomato
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1/2 cup (1/2-inch) diced seeded cucumber
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3 tablespoons chopped fresh mint
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1 tablespoon chopped fresh oregano
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1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
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2 ounces crumbled feta cheese (about 1/2 cup)
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4 lemon wedges