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Quinoa and Shaved Carrot Salad with Chickpeas, Currants and Cashews
Ingredients
  • subheading: FOR THE QUINOA SALAD:
  • ⅔ cups red quinoa
  • 1 ⅓ cups water
  • 3 medium carrots, trimmed and peeled
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • ½ cup roasted cashews, roughly chopped
  • ⅓ cup currants
  • ¼ cup fresh parsley, roughly chopped
  • subheading: FOR THE DRESSING:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh squeezed lemon juice
  • ½ tsp. salt
  • ¼ tsp. black pepper
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