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5 oz whole-wheat orzo
1 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
1/8 tsp fine sea salt
1/4 tsp ground black pepper
1 orange
1/4 medium bulb fennel, cored and thinly sliced, plus 1 tbsp feathery fennel fronds, chopped
2 green onions, thinly sliced
1/4 cup crumbled feta substitute (tofu?)
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