While the quinoa cooks, cut the cucumber into quarters, pit and chop the olives, slice the onion thinly and then halve the slices, and chop the tomato.

Place the vegetables in a bowl, add the oregano, olive oil, and a pinch of salt, and toss to combine.

When the quinoa is ready, rinse it under cold water and drain well.

Add the quinoa to the bowl with the salad and season with salt and pepper to taste.

Tip: You can optionally add a little vegan white cheese to the salad.

Tip: Instead of olive oil, you can grate half a tomato to make the salad extra juicy and lower in calories. (I used the juice left over from my quick sauce recipe.)

Tip: This village salad goes perfectly with a pita filled with tzatziki or spicy hummus, arugula, and chickpea fritters!