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E-Book:
39
Printed Book:
39
Quinoa Salad
Add quinoa to vegetable stock. Bring to a low boil then reduce heat to medium-low. Cover and cook until fluffy, about 12–15 minutes. Once cooked, let rest for 5 minutes. In a large bowl, combine onion, peppers, parsley, salt and pepper. Add quinoa into the bowl, toss and coat with 1/4 cup + 1 tbsp. of vinaigrette dressing. Top with pumpkin seeds and sliced avocado to serve.
Ingredients:
1)
quinoa, cooked, rinsed : 1 cup
2)
vegetable stock : 2 cup
3)
medium cucumber, seeded, shopped : 1
4)
chopped red onion : 0.75 cup
5)
red pepper, chopped : 1
6)
chopped fresh parsley : 1 cup
7)
sea salt and black pepper, to taste :
8)
vinaigrette : 0.33 cup
9)
toasted pumpkin seeds : 3 tablespoon
10)
small avocado, pitted and sliced (optional) :
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