• ¾ cup Quinoa, cooked
• ½ cup cherry tomatoes, halved
• ½ cup English cucumber, cut into quarters
• Red onion to taste, sliced thin
• Handful of baby spinach leaves, roughly chopped
• 8 kalamata olives, halved
• ¼ cup chickpeas, drained and rinsed
• 2 tbsp fresh basil leaves, julienned

Dressing

• ¼ cup extra-virgin olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp dijon mustard
• ½ tsp dried oregano
• kosher salt & fresh ground pepper to taste