Salad: 

• 4 cups arugula
• 1 cup cooked quinoa
• 1/2 cup kalamata olives, sliced
• 1 cup cherry tomatoes, sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup feta or vegan feta
• 1 cup english cucumber, sliced

Dressing: 

• 1/3 cup red wine vinegar
• 1/4 cup olive oil
• 1 lemon, juiced
• 1 tsp dijon mustard
• 1 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• Freshly ground pepper