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Magnificent color, taste, and texture blend together in this wonder dish.
3/4 cup quinoa
1 and 1/2 cups water
1 teaspoon oil
1 sweet potato, peeled and cubed
2 tablespoons oil
1/4 teaspoon salt
1/4 teaspoon Pereg Pepper
1 beet, peeled and sliced into half rings
2 teaspoons oil
3 tablespoons Gefen Olive Oil
1 teaspoon Tuscanini Lemon Juice
1/4 teaspoon salt
Pereg Pepper, to taste
1 avocado, sliced into half rings
4 radishes, sliced
1/2 cup edamame, cooked
Preheat oven to 350 degrees Fahrenheit.
Place quinoa ingredients in a baking pan and stir. Bake covered for 40 minutes.
Line a baking sheet with Gefen Parchment Paper.
In a medium-sized bowl, combine sweet potato ingredients. Spread onto baking sheet. Add beets alongside sweet potato and drizzle with oil. Bake for 15 minutes.
Place quinoa into two bowls and cover with remaining ingredients except dressing. Add dressing ingredients and toss gently prior to serving.
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