Mediterranean Quinoa Bowl

Ingredients

• ¾ cup extra-virgin olive oil
• ¼ cup freshly squeezed lemon juice
• 1 clove garlic, finely chopped
• 1/3 cup fresh parsley leaves, finely chopped
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup quinoa
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 (8-ounce) package Applegate Naturals®
• Oven Roasted Turkey Breast, chopped or left whole
• 1 cup cherry or grape tomatoes, halved
• 2 mini cucumbers, sliced
• 1 (14-ounce) can artichoke hearts, halved or quartered
• ½ cup pitted kalamata olives
• ½ small red onion, thinly sliced
• 4 ounces feta cheese, crumbled
• 2 tablespoons chopped fresh parsley leaves