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Cook quinoa according to package directions. Once cooked, set aside to cool.
Meanwhile, prep the rest of the salad ingredients and add them to a large salad bowl.
Once quinoa has cooled, add it to the salad bowl.
Add the dressing ingredients (oil, lemon, vinegar, oregano) directly into the salad bowl. Taste and adjust as needed to suit your personal tastes (e.g. add a bit more oil or vinegar). I add a fair bit of salt & pepper to this recipe since the quinoa is not cooked with salt and can be quite bland otherwise.
You can chill the salad first or eat right away. Salad will keep in the fridge for a few days.