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Ingredients
  • 1 cup dry quinoa
  • 1 teaspoon salt
  •  
  • 2 cups diced cucumbers, seeded if the cucumbers are very seedy, and peeled if the cucumbers have thick peels
  • ⅓ cup finely diced red onion
  • 2 cups cherry or sungold tomatoes, halved
  • 2 Tbsp finely diced red bell pepper
  • ½ cup chopped, pitted kalamata olives
  • 1 Tbsp thinly sliced fresh mint
  • 1 ½ teaspoon chopped fresh oregano
  • 2 Tbsp chopped fresh parsley
  • ¼ cup high quality olive oil
  • 2 Tbsp red wine vinegar
  • 1 ½ teaspoons salt
  • ½ cup crumbled feta cheese (omit for vegan option)
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