Greek Quinoa Salad

Dan and I spent our Labor Day weekend at a camp in "Up North," Michigan. Despite the rain, we had a fantastic time with extended family and friends. One of the highlights for me was falling asleep in our cold cabin next to the warm glow and crackling of the fire in our fireplace. For a moment each night, I couldn't help but think of Little House on the Prairie.
Being on a particular diet, the thought of going to a camp where I have no idea what type of food we'll be served is a bit unsettling. I figured there would be salads, potatoes, and some fruits and veggies, but to make sure that I had some good vegetarian protein, I made this salad to take along. It worked out great since there was no cooking or heating necessary. Just pulled the container out of the fridge. I didn't really do any careful measuring so the amounts of vegetables and cheese are approximate. Use more or less as desired.
On a side note, I'm taking another evening class this Fall that meets twice a week, so I planning to make many more main-dish salads like this one that can be eaten on the go.

Greek Quinoa Salad
Salad:
3/4 c. quinoa, rinsed
1 1/2 c. chopped, seedless cucumber
1 c. seeded, chopped tomato
3/4 c. canned chickpeas, rinsed
1/2 c. chopped, blanched zucchini
3 Tbsp. finely chopped onion
1/4 c. diced red (or green) pepper
1/4 c. crumbled feta cheese
Dressing:
3 Tbsp. olive oil
Juice of 1/2 a lemon
1 clove garlic, pressed
salt & pepper

1. Cook quinoa according to package directions and place in fridge to cool. Meanwhile, chop vegetables and set aside.
2. Combine dressing ingredients in a small bowl and whisk to incorporate.
3. In a large bowl, combine cooled quinoa, vegetables, feta, and dressing. Season with extra salt and pepper to taste. Refrigerate in an airtight container for up to 3 days.