Tabbouleh with a Twist

Ingredients

• 1 cup cooked and cooled white or tricolor quinoa
• 1 finely diced English cucumber
• 2 cups halved cherry tomatoes
• 1/2 cup finely diced celery
• 1 cup finely diced fresh parsley (see note)
• 1/2 cup chopped fresh mint (see note)
• 1 cup thinly sliced scallions (about 5 to 6 scallions, checked)
• 1 cup crumbled Ta’amti Feta Cheese (optional)
• 1/2 cup Tuscanini Extra-Virgin Olive Oil
• 1/4 cup fresh pressed lemon juice
• 1 teaspoon Himalayan sea salt
• 1 teaspoon ground Gefen Black Pepper
• 1 teaspoon Pereg Garlic Powder