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Mediterranean Quinoa Pasta Salad (Vegan)
  • 1.5 cups macaroni pasta, gluten-free (about 180 g)
  • ⅔ cup quinoa, uncooked and rinsed
  • 1 cucumber, cubed
  • ½ can artichoke hearts in brine, drained (about 120 g)
  • 1 yellow bell pepper, diced
  • 1 cup red and yellow cherry tomatoes, halved
  • 1 cup black olives rings
  • 1 cup chickpeas, cooked and drained
  • 1 red onion, diced
  • ½ cup vegan yogurt dressing
  • Fresh basil leaves to garnish
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