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Ingredients
  • 2 cups cooked quinoa
  • 1 mango, peeled and diced
  • 1 cup strawberries, quartered
  • ½ cup blueberries
  • 2 tablespoons pine nuts
  • Chopped mint leaves, for garnish
  • subheading: FOR THE LEMON VINAIGRETTE:
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • Zest of 1 lemon
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon sugar
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