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)