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Quinoa is a complex carbohydrate with a high protein content. The heavy dose of veggies provides hydration, soluble fiber, and craveworthy crunch. Make things easy on yourself and use any dressing in your fridge.
2 cups cooked Pereg Quinoa
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 beefsteak tomato, diced
1 red onion, diced
1 Persian cucumber, diced
2 tablespoons toasted slivered almonds
chopped fresh parsley, to garnish (optional)
1/4 cup neutral oil (such as avocado or Gefen Canola)
1/4 cup Gefen Olive Oil
2 tablespoons Tuscanini Apple Cider Vinegar
1 teaspoon Tuscanini Balsamic Vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon black pepper
In a large bowl, toss quinoa, bell peppers, tomatoes, onions, cucumbers, and almonds.
In a small bowl, whisk together oils, vinegars, salt, garlic powder, onion powder, and black pepper.
Add dressing to quinoa and vegetables and toss to coat. Garnish with parsley, if using.
Photography by Shoshi Sirkis
Styling by Anat Lobel
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