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“A refreshing vegan salad with quinoa, cashews, cranberries and mint.”
READY IN:
35mins
SERVES:
8
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook quinoa with 2 cups of water (per 1 cup of uncooked quinoa). Otherwise follow package directions.
  2. Cool quinoa.
  3. Add all items through scallions.
  4. Mix together honey, salt, oil, garlic powder, lime juice together and add to the salad, toss to coat.
  5. Let the salad sit in the refrigerator a few hours to allow the flavors to meld.
  6. If making the night before, hold back the cashews and cranberries (mix in the day of). The cashews can get soft if they sit too long in the salad.

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