Greek Orzo and Quinoa Salad - California Ripe Olives

Ingredients

• 1 can (6-oz.) large California Black Olives
• 1 cup cherry tomatoes
• 1/2 feta cheese, cubed
• 1/2 lb. orzo pasta, cooked
• 1 cup quinoa, cooked
• 1 cup cucumber, chopped
• 1/2 cup red onion, diced
• 2 tablespoons Italian parsley, finely chopped (reserve for garnish)
• Juice of 1 lemon (¼ cup)
• 1/3 cup olive oil
• 1 garlic clove, minced
• 1 teaspoon white wine vinegar
• 1/2 teaspoon oregano
• Pinch of sugar
• Salt
• pepper