2 cups cooked dark quinoa (1 cup dry quinoa cooked with 2 cups water, makes extra)

2 cups cucumber, coarsely chopped

1 cup tomato, coarsely chopped or cherry tomatoes halved

1 cup red/yellow bell pepper, coarsely chopped

1/4 cup red onion, diced

1.5 cups cooked black beans or  navy beans (398 ml can or 3/4 cup dried beans soaked overnight and boiled in fresh water)

1.5 oz feta cheese.

in a blender or by hand, mix

2 tbsp red wine vinegar

1 tsp dried oregano

1 tbsp lemon juice

1 clove garlic

1/8 tsp pepper

mix into dressing by hand

2 tbsp olive oil