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Ingredients
US|METRIC
4 SERVINGS
- 3 cups cooked quinoa
- 2 sweet red peppers (seeded and quartered)
- 2 orange peppers (or sweet yellow, seeded and quartered)
- 2 zucchini (cut into rounds)
- 2 ears fresh corn (corn silk removed, husks on)
- 10 asparagus spears (trimmed)
- 1 cup broccoli florets
- 1 cup sugar snap peas (ends trimmed)
- 1/2 cup sun dried tomatoes
- 1/2 cup fresh parsley (chopped)
- citrus vinaigrette
- 1 Tbsp. chopped fresh mint
- 2 Tbsp. extra virgin olive oil (or to taste)
- 2 limes
- 2 tsp. honey
- 1/4 tsp. cumin
- ground pepper
- sea salt
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