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In a bowl, mix TVP with vegetable broth and let it rehydrate for 5 minutes.
Meanwhile, in a large skillet set over medium heat, sauté onion and garlic in olive oil. Cook for 2–3 minutes or until onion starts to become translucent. Add ground pork and cook until no longer pink (about 5 minutes).
Once pork is cooked through, add rehydrated TVP, tomato paste, water, oregano and cinnamon. Mix and cook for 3֪–4 minutes. Turn off heat.
Squeeze out as much liquid as possible from thawed spinach, then add to TVP mixture and mix.
Spread a quarter of the mixture over half of one tortilla. Add feta, season with pepper, then fold tortilla. Repeat for the remaining 3 tortillas. Set aside.
To prepare the cucumber salad, combine red onions, red wine vinegar, sugar and lemon juice in a bowl. Mix and let marinate while cooking quesadillas.
In an ungreased skillet set over medium heat, cook quesadillas for 45 seconds on each side or until golden and crispy. Cut into 3 equal parts.
Add all remaining salad ingredients to the bowl containing the marinated onions and toss to combine.
Serve 2 quesadilla slices per person with the cucumber salad.
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