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Ingredients
  • 2 cups cooked quinoa
  • 1 cup English cucumber seeds removed, diced
  • 4 cups Kale chopped finely
  • ½ cup Red Onion diced
  • ½ cup Parsley chopped
  • ½ cup Mint chopped
  • ½ cup Pistachios chopped
  • 2 avocados diced
  • 1 15 ounce can chickpeas rinsed and drained
  • ½ cup tofu feta cheese
  • ¼ cup red wine vinegar
  • 1 Tablespoon maple syrup
  • 2 lemons juiced
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