Ingredients:
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
Instructions:
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.
Enjoy!