Mediterranean Quinoa Salad - cooking recipe

Ingredients

1 cup cooked red quinoa
16 ounces garbanzo beans, drained
1 pint cherry tomatoes, sliced
1/2 cup kale, chopped
6 inches cucumbers, diced
16 ounces canned artichoke hearts, drained
1/4 cup kalamata olive, pitted
1/8 cup Greek vinaigrette dressing with feta and oregano (I used Ken's)
2 tablespoons green onions, to taste (optional)
2 tablespoons feta cheese, crumbled
1 teaspoon black pepper

Preparation

Cook quinoa according to directions, allow to cool.
Cut cucumber into bite sized pieces, slice cherry tomatoes in 1/2.
Add all ingredients to a bowl and mix.