Quinoa Tuna Salad

After looking around for some new recipes containing quinoa, I settled on this one from Cooking Light.

I made some slight modifications and tried out the dressing which was a delightful surprise.  The Quinoa Tuna Toss is really tastey, fills you up and is healthy.  I will certainly make this again.

I will note my changes next to the ingredients below.

2 tsp of olive oil - I doubled
1 tsp of red wine vinegar - used apple cider vinegar doubled
1/2 tsp Dijon mustard - used yellow mustard doubled
1/2 tsp lemon juice - doubled
dash of salt - skipped
dash of pepper - added

1/2 cup cooked quinoa* - I made 1/2 cup uncooked which fluffs up to much more
1/2 cup canned chickpeas - I used a small 7.5 oz can of chickpeas rinsed and drained
1/4 cup cucumber - I used more, what looked right. It was about half of a seedless cucumber.
5 cherry tomatoes, halved - I used a bunch of grape tomatoes, halved to match the cucumber quarters
1 TB crumbled feta cheese - doubled
1 2.6 oz pouch of tuna - I used a 6 oz can of Yellowfin Tuna
Added 1 medium sized yellow pepper

The recipe says it is one serving, based on my modifications, it yielded 2.5 generous lunch sized servings.  Next time I will measure the total quantity before trying.

*The recipe says 1/2 cooked quinoa, but then in the directions it says to cook 1/2 cup uncooked quinoa with 3/4 cup water.  It's unclear how much they used.  I liked my proportions, though others might appreciate more dressing.