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YOGI TIMES
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Summer Bounty Quinoa Salad

YOGI TIMES
YOGI TIMES
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Summer Bounty Quinoa Salad

Rinse quinoa and place in pot with water. Heat on high in covered pot until boiling, then lower to a very low simmer (don”™t stir while it cooks.) Cook until water evaporates, about 15-20 minutes. Let sit for another 15 minutes and then fluff with fork and bring to room temperature.

In a bowl, add all ingredients to the quinoa and mix gently. Serve at room temperature or cold.

Enjoy!

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