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Ingredients
US|METRIC
3 SERVINGS
- salad
- 1 cup quinoa (I used Alter Eco Royal Black Quinoa)
- 1 bunch kale (dino, washed and chopped, about 2 cups)
- 1 carrot (medium, grated)
- 1/2 cup sliced almonds
- 1 cup grape tomatoes (halved)
- 1 cup blueberries (washed)
- seaweed (Toasted, such as nori, sliced thinly, I used 5 sheets of Annie Chun's Sesame Seaweed Snacks)
- dressing
- 1/4 cup extra virgin olive oil
- 1/8 cup balsamic vinegar
- 1 Tbsp. low sodium soy sauce
- 1 clove garlic (chopped)
- 1 Tbsp. honey (or brown sugar)
- 1 Tbsp. minced ginger (peeled and)
- 1/2 tsp. toasted sesame oil
- 1 Tbsp. water
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