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Winter Quinoa Salad

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    Juice from one lemon
    1/4 cup (60 mL) extra-virgin olive oil
    1/2 tsp (2 mL) salt
    Pepper to taste
    3 cups (750 mL) cooked quinoa, any colour
    1 cup (250 mL) cubed cooked sweet potato
    1/2 cup (125 mL) diced red onion
    4 kale leaves, shredded
    1/4 cup (60 mL) toasted slivered almonds
    1/4 cup (60 mL) dried cranberries
    3/4 cup (180 mL) cubed feta cheese (optional)

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    To make dressing, combine lemon juice, olive oil, salt, and pepper in small bowl.

    Combine remaining ingredients in separate bowl, add dressing, and toss until well saturated.

    Serves 4.

    source: alive #367, May 2013

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    Winter Quinoa Salad

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