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Ingredients
  • ½ cup uncooked quinoa
  • 1 cup vegetable broth or water
  • 5 oz arugula, about 5 to 6 cups
  • 1 can chickpeas, drained (15 oz)
  • 2 medium avocados, slightly firm is ideal- cut into cubes
  • 1 orange, peeled and chopped
  • ½ cup slivered almonds
  • ½ cup crumbled feta cheese
  • subheading: Citrus Vinaigrette:
  • ¼ cup olive oil
  • 2 tbsp orange juice
  • 2 tbsp lemon juice
  • 1 clove garlic, crushed
  • 1 tbsp dijon mustard
  • 1 tbsp pure maple syrup
  • 1 tbsp chopped red onion or shallots
  • Salt & pepper
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