2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
Dash Of Salt
Dash of freshly ground black pepper
1/2 cup cooked quinoa
1/4 cup unsalted canned chickpeas, rinsed and drained
1/4 cup chopped cucumber
1 tablespoon crumbled feta cheese
5 cherry tomatoes, halved
1 (2.6-oz.) pouch solid white tuna in water
How to Make It
Combine first 6 ingredients in a small bowl, stirring well with a whisk.
Combine quinoa and remaining ingredients in a bowl. Drizzle with dressing; toss gently to coat.