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Ingredients
  • 1 cup tri-color quinoa, rinsed
  • Kosher salt
  • 1 ½ cups hummus
  • Mediterranean Cucumber Tomato Salad
  • 4 to 6 ounces feta cheese, broken into large pieces
  • ½ cup pitted Kalamata olives
  • ½ cup pitted Castelvetrano olives
  • Harissa (optional)
  • 1 cup quartered marinated artichoke hearts
  • Extra virgin olive oil
  • Aleppo pepper and/or sumac (optional)
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