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Quinoa Vegetable Salad

The inspiration for this dish started with yellow beets at the market and leftover tricolor quinoa. I then quick boiled green beans and sugar snap peas for 2-3 minutes (then shocked in cold ice water), grape tomatoes, roasted sweet potato, carrots, scallions, misc. herbs from my garden, and a dijon vinaigrette.

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Posted on by Mary Holloway Enterprises

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