Quinoa Tabbouleh with Lemon and Sumac

Name: Quinoa Tabbouleh with Lemon and Sumac
Ingredients: 10 oz quinoa (soaked ~12 hours); 1 lb cherry tomatoes (halved); 3 1/2 oz flat leaf parsley, stalks and leaves (finely chopped); 1 1/2 oz mint (finely chopped); 1 1/2 oz cilantro, stalks and leaves (finely chopped); 2 bunches scallions (thinly sliced); 1 medium cucumber (seeded and diced); 3-4 Tbsp extra virgin olive oil; juice of 2-3 lemons; 1 Tbsp sumac; sea salt; freshly ground black pepper; 1/4 cup pine nuts (toasted); 1/3 cup feta cheese packed in brine (crumbled)