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Ingredients
Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder, and spareribs), separable lean and fat, cooked
Juice, tart cherry, from concentrate, shelf-stable
Cucumber, with peel, raw
Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed
Cheese, feta, whole milk, crumbled
Oil, olive, extra virgin
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Instructions
Rinse quinoa and cook in vegetable stock for 15 minutes. Fluff with a fork and cool slightly.
Halve cherry tomatoes, slice cucumber, drain chickpeas, and crumble feta.
Whisk together olive oil, lemon juice, oregano, salt and pepper for the dressing.
Divide quinoa into bowls, arrange toppings, and add a dollop of hummus.
Drizzle with dressing and serve.
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