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  • 1 cup black or red quinoa, rinsed
  • 2 cups water
  • 1 pint cherry tomatoes, sliced into thin rounds
  • 1 red pepper, chopped
  • 1 cucumber, seeded and finely diced
  • 1 bunch curly parsley, chopped
  • 10 mint leaves, finely chopped
  • one small red onion, diced
  • 3 cloves garlic, minced
  • juice of two lemons
  • ¼ cup olive oil (more to taste)
  • ½ teaspoon dried oregano
  • salt and pepper to taste
  • splash of white wine vinegar or red wine vinegar (optional, add if you think it needs a little extra kick)
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