INGREDIENTS
1/4 cup
Artichoke hearts
1
Avocado
1 tsp
Basil, dried
1 clove
Garlic, large
2 cloves
Garlic
1
Grape tomatoes, fresh
1/4
Hothouse cucumber
1 tbsp
Lemon, fresh
2 tsp
Marjoram, dried
1 cup
Spinach, fresh
1/4 cup
Sun-dried tomatoes, oil packed
6
Eggs, large
1/2 cup
Kalamata olives, pitted
1 1/2 cups
Quinoa, cooked
1/4 cup
Red peppers, roasted
1
Salt and pepper
1 tbsp
Olive oil, extra virgin
1/2 tbsp
White wine vinegar
1/4 cup
Pine nuts, toasted
2 tbsp
Butter
2 oz
Feta cheese
1 cup
Greek yogurt, plain