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- 1 cup cooked red or black quinoa
- 8 medium on-the-vine tomatoes
- ⅓ can quartered artichokes (about 4 ounces, or ½ cup), roughly chopped
- ½ cup full fat feta, plus a few tablespoons extra for topping
- 15 kalamata olives, sliced thin (I prefer the Mediterranean Organic brand)
- 1 tablespoon olive oil
- 2 cloves fresh garlic (minced or use a garlic press)
- ground sea salt, to taste
Directions:View on Cookie and Kate
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