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16Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2/3 cup quinoa (uncooked)
- 2 cans chickpeas (reduced-sodium, 15 ounce cans, rinsed and drained)
- 3 cups grated carrots
- 4 medium carrots
- 5 oz. baby arugula
- 1/3 cup almonds (toasted pistachios, or pumpkin seeds, pepitas)
- 1/3 cup crumbled feta (omit to make vegan)
- 1/4 cup golden raisins (or chopped dried dates)
- 3 Tbsp. chopped fresh mint
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. lemon juice (freshly squeezed, about 1 small lemon)
- 1 tsp. Dijon mustard
- 1 tsp. maple syrup (or honey)
- 3/4 tsp. chili powder (ground)
- 1/2 tsp. kosher salt (plus additional to taste)
- 1/4 tsp. ground cinnamon
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