4 C cooked quinoa
1 C chopped Green pepper
1/2 C chopped green onion
1/2 C olives (kalamata olives from Micuccis are the best – but be aware! they have pits!)
1/4 C red onion
1 C cherry tomatoes
1 C chopped canned artichokes
4 oz crumbled feta cheese
1/3 C fresh parsley minced
1/4 C fresh lemon juice (1-2 lemons)
1/4 C red wine vinegar
3 tsp minced garlic
2 T olive oil
salt/pepper to taste
Combine everything in a large bowl. Allow to rest for a few hours.