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Moroccan Salad with Blood Oranges, Quinoa, Olives, Almonds and Mint
Ingredients
  • 1 cup rinsed quinoa
  • 1 ¾ cups water
  • pinch salt
  • 2 green onions, sliced diagonally
  • ¼ cup thinly sliced kalamata olives
  • 3 blood oranges- divided (or regular oranges)
  • ¼ cup olive oil
  • 1 tablespoon red wine vinegar (optional)
  • 1 teaspoon honey, maple or sugar
  • cracked pepper and salt to taste
  • ¼ cup toasted slivered or Marcona almonds
  • 12 fresh mint leaves, torn
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