2 cups cooked quinoa (yield from about ⅔ cup uncooked quinoa)

Juice of 1 lemon

1-2 garlic cloves, minced

1 tablespoons extra-virgin olive oil (optional)

1 can rinsed, drained canned chickpeas or other canned beans (optional)

1 cup fresh chopped parsley

¼ cup chopped mint

¼ cup chopped basil

1 cup diced tomatoes

Salt and freshly ground pepper to taste