Iyow - in your own words

You can substitute cous cous for the Quinoa if you are in more of a pasta kinda mood, or Barley if you are feeling extraordinarily health-conscious.

Please note that these measurements are guidelines only – you may want to adjust the ratios to suit your own taste.

2 cups cooked Quinoa or Cous Cous
3 ounces Feta Cheese, crumbled
About 15 Kalamata Olives, pitted
2 medium sized Tomatoes (heirlooms work great) or a bunch of Cherry Tomatoes, halved
Bunch of Asparagus (optional)

Prepare the quinoa according to package directions. For more flavor, you can substitute veggie stock for water.

If you are using asparagus, throw it in a skillet with a small amount of oil and cook for about five minutes.

Chop the black olives in half or quarters, crumble the feta (or open the package of crumbled feta…), and chop the tomatoes.

Once the liquid is cooked out of the quinoa, place it in a large bowl and add the asparagus. Then add the olives and tomatoes and mix. Add the feta last, as this gives the quinoa a few minutes to cool and keeps the feta from melting too quickly.

Add salt and pepper to taste and serve.