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Quinoa Squash Salad

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Kitchenist
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salad vegetarian memorial day lunch
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Ingredients for 3 servings

1 small aubergine/eggplant

1 tsp fine salt

olive oil, for roasting

1 small butternut squash

1/2 cup finely chopped sundried tomatoes

3 cup cooked quinoa

1 tbsp pesto

3 tbsp olive oil

50 g soft goat’s cheese, crumbled

sea salt and black pepper, to taste

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