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Monday, April 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Marialisa Calta
  • Yield: 2 main-course servings or 4 side-dish servings
  • 2 cups cooked quinoa (from 2?3 cup uncooked; see cooking note, above)
  • 1 cup grape tomatoes, halved
  • 1?2 cup diced cucumber
  • 1?2 cup kalamata olives, pitted and chopped
  • 1?2 red bell pepper, stemmed, seeded and diced
  • 1?4 cup crumbled feta cheese (optional)
  • 3 TBS extra virgin olive oil
  • 1 tsp. dried oregano
  • 1?2 tsp. sea salt
  • Pinch of freshly ground black pepper
  • Juice from 1?4 lemon, or to taste
Place all ingredients in a bowl and mix well. Refrigerate before serving.
Recipe from “Must Have Been Something I Ate” by Peggy Kotsopoulos (Oceanside Publishing, 2011).
(This recipe was contributed as part of a "Cook of the Week" feature.)

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