Mediterranean Herb Quinoa Salad

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SHAPE Magazine
Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

1 cup quinoa, soaked at least 1 hour and rinsed

2 cloves garlic, crushed, grated, or pressed

1/4 cup extra-virgin olive oil

1/4 cup freshly squeezed lemon juice (about 1 to 2 lemons)

1 pinch sea salt

1/4 teaspoon freshly ground black pepper

1/2 cup finely chopped scallions

1 cup quartered grape or cherry tomatoes

1 cup cubed cucumber

1/2 cup finely chopped radish

2 tablespoons finely chopped fresh mint

2 tablespoons finely chopped fresh cilantro

1 cup finely chopped fresh parsley

1 handful arugula, finely chopped

2 tablespoons finely chopped roasted red peppers

1/4 cup finely chopped pitted kalamata olives

1/4 cup crumbled feta cheese

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