Mediterranean Quinoa Salad

I had an old recipe for Mediterranean pasta salad and decided to switch the pasta for some quinoa. This is very easy to make and is good cold or room temperature.

*1 1/2 c. cooked quinoa (I boiled mine in some chicken broth, let cool and fluff)

*1/2 c. chick peas (cooked or rinsed and drained)

*1/2 c. arugula

*1/4 c. crumbled feta

*2 TBSP. extra virgin olive oil

*2 tsp. lemon juice

*1/2 TBSP. freshly chopped parsley

In a bowl combine quinoa, chick peas, arugula and feta. Combine oil, lemon juice in a small bowl and toss with quinoa mix. Stir in parsley. Refrigerate until ready to serve. I like my lettuce crisp, so I mixed all other ingredients and served it on top of the arugula.