Kelsey’s Easy-As-Pie Mediterranean Salad

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Big Girls Small Kitchen


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1 cup dry quinoa (makes 2 cups cooked)

½ cup olive oil, plus a splash more for cooking the quinoa

1 carton cherry tomatoes, halved

¼ cup red onion, chopped

1 cup artichoke hearts, chopped

1 medium cucumber, peeled and chopped

½ cup Italian parsley, chopped

½ cup fresh basil, chopped

½ cup Kalamata olives, halved

1 head of romaine or red leaf lettuce, chopped

Juice of 1 lemon

1 garlic clove, minced

1 cup crumbled feta cheese

Salt and pepper to taste

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