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Yield:
5
Ingredients:
| 1/2 cup |
pepitas (pumpkin seeds) |
| 1/4 cup |
quinoa, uncooked |
| 1 cup |
carrot, diced |
| 1/2 x |
red bell pepper, chopped |
| 1/4 cup |
fresh parsley, chopped |
| 2 x |
scallions, sliced |
| 1 x |
juice of 1 lemon |
| 4 tsp |
soy sauce |
| 6 dsh |
hot pepper sauce |
| 1 clv |
garlic, minced |
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Toast pepitas by placing them on a baking sheet |
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in a 350-degree oven for 7 to 10 minutes. |
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Rinse quinoa in water, drain, put in a pot and dry |
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roast until few grains begin to pop. Add 1 1/2 |
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cups water, bring to a boil, cover and simmer for |
| 15 x |
minutes or until the quinoa has absorbed all of |
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the liquid. Remove from heat, and let stand for |
Instructions:
Instructions: Mix pepitas, carrots, red papers, parsley and scallions in large bowl, When quinoa has cooled, add to the bowl and stir to combine.
Whisk together remaining ingredients. Pour over salad and toss to mix.
Serves 5
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