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Zesty Quinoa Salad

Reviewed: Jul. 16, 2013
I love this recipe. It is one of my go-to's. best part is it's great served cold and I can keep it in the fridge for a few days for lunches. I've made this a few times and have tweaked it a little. First. I toast the quinoa before letting it cook (just a drizzle of olive oil in the bottom of the pan and stir in quinoa for a few minutes). I then cook the quinoa with a little bit of vegetable stock in the water. I halve the amount of olive oil and lime juice out of personal preference. The veggies in the recipe are great but I like adding pretty much whatever I have around that I need to use soon. Bell peppers, mushrooms, red onions, celery, avocado, etc.
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