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Ingredients
  • subheading: Salad:
  • 1 cup of uncooked quinoa, rinsed
  • 3 cups of chopped kale
  • ½ tablespoon of olive oil
  • 1 (15.5-ounce) can of chickpeas, drained and rinsed
  • ½ of a red onion, tiny diced
  • 3 cups of diced cucumber
  • 1 pint of cherry tomatoes, halved
  • 1 cup of parsley, chopped (optional)
  • 2 cups of croutons, optional
  • subheading: Dressing:
  • 1 lemon, juice and zest
  • 2 tablespoons of olive oil
  • 2 tablespoons of rice vinegar
  • ⅓ cup of water
  • 1 tablespoon of brown sugar or agave
  • 1 teaspoon of garlic powder
  • Salt and pepper to taste
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