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Author Notes: I added leftover quinoa & toasted flax seeds for interest and nutrition —Aurora Jimenez Haydostian
- 1 Yellow bell pepper
- 2 Red bell peppers
- 2 Green bell peppers
- 1 Celery heart
- 1 Large cucumber
- 4 Ripe heirloom or garden tomatoes
- 1/2 cup Feta cheese
- 1/2 cup Quinoa
- handfuls Toasted flax seeds
- Dried or fresh oregano
- Wash veggies, peel cucumber
- Large dice chop peppers, celery,tomatoes,cucumber
- Toss into serving bowl, add quinoa, flax, oregano and feta
- Toss and serve with favorite vinaigrette.