1 cup Quinoa

2 ½ cups water

1 cup halved baby tomato

¼ cup diced red onion

¾ cup diced English cucumber

½ cup yellow bell pepper

½ cup orange bell pepper

½ cup canned/drained chickpeas

½ cup crumbled feta cheese

¾ cup chopped parsley

1 tsp sumac

½ to 1 tsp salt as desired for taste

1 tsp ground black pepper

1 Tbsp dried mint

2 Tbsp olive oil

3 Tbsp white wine vinegar


1.    Cook quinoa according to package instructions or add 2 ½ cups water to 1 cup quinoa with a pinch of salt in a pot and bring to a boil. Lower the heat to medium-low and cook for 25 minutes. Transfer to a large bowl and refrigerate until cold.

2.    Once quinoa is cold, add all remaining ingredients and gently stir until evenly mixed.