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Quinoa Salad With Haricot Verts And Shallot Lemon Dijion Dressing

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GoodLife Eats
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salad gluten free vegetarian easter memorial day lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup uncooked quinoa

1 small shallot, minced

8 ounces yellow cherry tomatoes, halved

1 large red bell pepper, diced

1 can Bush's Bean Garbanzo Beans, rinsed

8 ounces haricot verts (French green beans)

1 1/2 tablespoons dijion mustard

2 1/2 tablespoons olive oil

1 1/2 tablespoon lemon juice

1 1/2 tablespoons white wine vinegar

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

Garnish: Crumbled feta

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