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Sexy Mint And Cranberry Quinoa Salad

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Candice Kumai
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salad gluten free low fat vegetarian memorial day lunch


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4 Cups cooked quinoa, approx 2 cups uncooked. Follow directions on box or for every cup of quinoa boil with 1 ½ cups water

1 teaspoon sea salt

3 T olive oil

3 T balsamic vinegar

¼ C feta cheese

¼ C Fresh mint leaves

½ red onion, thinly sliced

½ bunch radish, thinly sliced

1/2 C dried cranberries, optional (but so so deelish and sexy)

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