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Ingredients
  • 1 cup dry quinoa
  • 1 cup dry green lentils
  • 1 cucumber, quartered lengthwise and sliced thinly
  • ½ of a red onion, diced
  • 1 bell pepper, diced
  • ½ pint cherry tomatoes, halved
  • ½ cup pitted kalamata olives, halved
  • ⅓ cup feta cheese (can eliminate for to make vegan)
  • ¼ cup chopped parsley
  • ¼ cup chopped basil
  • Dressing
  • 1 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • ½ tbsp honey (sub maple syrup for vegan)
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • 3 tbsp extra virgin olive oil
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