1 cup cooked quinoa, chilled

1/2 can garbanzo beans, rinsed

pickled red onion to taste

1 persian cucumber, diced

1/4 cup shredded carrot, diced

1/8 cup feta, optional

1 tsp parsley

olive oil to taste

salt

pepper

To pickle onion, boil equal parts red wine vinegar and rice vinegar with 1 Tbsp sugar. Place thinly sliced red onion in container and cover with hot vinegar mixture. Allow to pickle for at least 10 minutes, but the longer the better. Stays good refrigerated in an airtight container for 2 days.

Combine all ingredients in a large bowl and toss until coated with olive oil and well mixed. Serve cold.