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Rinse quinoa in a strainer. Bring water and quinoa to a boil, lower heat, cover and simmer 15-20 minutes until cooked. Place quinoa in a bowl to rest for 10 minutes. Add tomatoes, onion, cucumber, radish, feta and olives. In a ball jar, combine Fustini's vinegar, olive oil, garlic, cilantro, salt and pepper. Cover and shake until emulsified. Drizzle over salad.
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Nutritional information can be found listed with each product.
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