Cherry tomato quinoa recipe

I just got a request for recipies using cherry tomatoes-so this is the first of many to come! 

Couscous or quinoa- either would work great here. You can easily make this vegan by leaving out the feta as I do- I would do a sort of harissa-or smoky chiptole drizzle instead

3 cups cooked quinoa or couscous
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked chickpeas

1 lemon, cut in half
1 lime, cut in half
about 1/4 cup extra virgin olive oil
fine grain sea salt
freshly ground pepper

1/3 cup basil or corriander, chopped
1/3 cup feta cheese, crumbled-optional

Combine the quinoa or couscous, tomatoes, cucumber, and chickpeas in a large bowl. Squeeze the lemon and lime juice directly into the bowl, add the olive oil, and some salt and pepper. Toss well, taste, and adjust with more of the above until it tastes just right. This really needs a generous amount of salt (or a splash of soy sauce), and the lemon and lime juices might need to be adjusted depending on how juicy the fruit is.

Add the basil and feta and toss gently until it is evenly dispersed.

Serves 4 - 6.

Adapted by me from a recipe by Heidi Swanson.