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Ingredients
  • 3 ½ cups leftover cooked quinoa* (chilled)
  • 1 large red bell pepper
  • 2 cups diced English cucumber
  • 1 ½ cups grape tomatoes, halved
  • 1 medium carrot, shredded (½ cup)
  • ½ cup chopped red onion, rinsed under cold water in a sieve and drained
  • 1 (14.5 oz) can chick peas, drained and rinsed
  • subheading: Dressing:
  • ⅓ cup olive oil
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp red wine vinegar
  • ⅓ cup chopped fresh parsley (chop somewhat fine)
  • ¼ cup chopped fresh cilantro (chop somewhat fine)
  • 2 garlic cloves, minced (2 tsp)
  • Salt, to taste
Steps
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