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Quinoa Salad with Feta, Olives & Tomatoes
Ingredients
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ cup extra-virgin olive oil, divided
  • ½ teaspoon ground pepper, divided
  • 2 cups multicolored cherry tomatoes, halved
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 cup sliced red onion
  • ¼ cup pitted Kalamata olives
  • 4 cups cooked quinoa, cooled
  • ¾ cup crumbled feta cheese
  • ¼ cup pine nuts, toasted
  • Chopped fresh basil for garnish
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