Quinoa Spring Salad

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Vive le Vegan Recipes


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1⁄2 cup frozen green peas (plus 2 cups boiling water to soak peas)

3 cup cooked quinoa, cooled

3⁄4 - 1 cup roasted red bell peppers, chopped (roughly 2 medium or 11⁄2 large peppers), or raw red bell peppers, finely chopped

1⁄4 cup green onions, thinly sliced

1⁄3 - 1⁄2 cup cucumber, seeds removed and diced (peeling optional)

1/3 cup green pistachios or toasted pine nuts (see Cooking Notes, p.<>), or combination

1⁄4 cup hemp seed nuts (or more, if desired)

2 - 4 tbsp cilantro, parsley, or basil, chopped

1⁄4 tsp sea salt

3 1⁄2 - 4 tbsp Simple Cider Vinaigrette, p. 57 of Vive (also below) (or more, if desired)

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