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2 cups cooked quinoa, cooled
1 (15-ounce) can garbanzo beans, drained
¼ teaspoon salt and ¼ teaspoon ground pepper
1 tablespoon olive oil
1 tablespoon white whine vinegar (or balsamic)
1 cup (4-ounces) crumbed feta cheese
1 tablespoon minced fresh basil
4 cups (tightly packed) whole baby spinach leaves
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1st Keep
 hocansonca
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