2 cups cooked quinoa (sub: whole wheat couscous or bulgar wheat)

1 cup diced cherry tomatoes

1 small cucumber, seeded and diced (peel if you want to)

2 bell peppers, seeded and diced (I used a yellow and an orange)

1/3 packed cup of fresh parsley, minced (or any combo of your favorite herbs, like mint and basil)

1–2 garlic cloves, peeled and minced

juice of one lemon

3–4 tablespoons extra virgin olive oil

salt and pepper, to taste

crumbled feta cheese (optional, to sprinkle on top before serving)