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Skinny Quinoa Salad With Tomatoes, Cukes, Olives And Herbs

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The Skinny
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salad sides low fat vegetarian memorial day lunch


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1 1/2 c quinoa, rinsed

3 c water

1/2 t salt

1 lb grape or cherry tomatoes, halved or diced (about 4 cups)

4 Persian cucumbers, cut in half moons or diced (about 4 cups)

1 large garlic clove, minced or grated

1/2 c pitted Kalamata olives, sliced

1/4 c red onion or shallot, chopped fine

1 big handful of fresh basil leaves, chopped

2 T chopped parsley

1 T red wine, balsamic or sherry vinegar

1 T good olive oil (I like Greek olive oil for this because of its strong flavor.)

Fresh lemon juice to taste

1/4 c Feta cheese (optional, but recommended)

1 T toasted pine nuts, pepitas, or sunflower seeds (optional)

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