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Ingredients
  • subheading: Salad:
  • 3 cups cooked quinoa (1 cup dry)
  • ¾ cup dried fruit - we used raisins, golden raisins, chopped dried apricots, and dried currants
  • ¼ cup pine nuts, toasted
  • ¼ cup cilantro, chopped
  • 1 bell pepper of any color, diced
  • subheading: Dressing:
  • ¼ cup lime juice
  • ¼ cup olive oil
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, minced
  • Pinch of salt
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