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Ingredients
  • 1 cup dry quinoa
  • 1 English cucumber quartered and cut into bite sized pieces
  • ⅓ cup diced red onion
  • 2 cups grape tomatoes halved
  • ½ cup Kalamata olives sliced in half
  • 1 (15 ounce) can garbanzo beans drained and rinsed
  • ⅓ cup feta cheese crumbled
  • subheading: For the dressing:
  • 1 large clove or two small garlic crushed
  • 1 teaspoon dried oregano
  • ¼ cup lemon juice
  • 2 tablespoons red wine vinegar
  • ½ teaspoon dijon mustard
  • ⅓ cup extra virgin olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
Steps
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