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Rosemary Brussels Sprout Quinoa Salad [Vegan, Gluten-Free]
Ingredients
  • subheading: FOR THE SALAD:
  • 1 pound Brussels sprouts, halved
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • 2 cups cooked quinoa
  • ⅓ cup hemp hearts
  • subheading: FOR THE DRESSING:
  • ⅓ cup tahini
  • 2 tablespoons maple syrup
  • 1 tablespoon minced rosemary
  • ½ teaspoon sea salt
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