Ingredients

• 2 ¼ cups unsalted vegetable stock
• 1 ½ cups uncooked quinoa, rinsed
• 1 cup sliced red onions (from 1 onion)
• 2 garlic cloves, minced (about 2 teaspoons)
• 1 (15.5 ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
• 2 ½ tablespoons olive oil
• ¾ teaspoon kosher salt
• 2 teaspoons fresh lemon juice (from one lemon)
• ½ cup drained, chopped roasted red bell peppers (from jar)
• 4 cups baby arugula (about 4 ounces)
• 2 ounces feta cheese, crumbled (about 1/2 cup)
• 12 pitted kalamata olives, halved lengthwise
• 2 tablespoons coarsely chopped fresh oregano