Cut yellow and red pepper in half. Remove seeds and stem.

Bring a medium sized pot of water to a boil and place half the yellow and red pepper in water. Let cook for 2-3 minutes or until you can easily pierce with fork. Let peppers cool.

Using the other halves of the yellow and red peppers, dice each one and place in bowl with cooked quinoa.

Mix quinoa with the cucumber, chickpeas, feta cheese, olive oil, apple cider vinegar and basil. Season with salt and pepper to taste.

Spoon quinoa salad into the pepper and top with balsamic glaze