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Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon Dijon mustard
  • Dash of salt
  • Dash of freshly ground black pepper
  • ½ cup cooked quinoa
  • ¼ cup unsalted canned chickpeas, rinsed and drained
  • ¼ cup chopped cucumber
  • 1 tablespoon crumbled feta cheese
  • 5 cherry tomatoes, halved
  • 1 (2.6-oz.) pouch solid white tuna in water
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