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Ingredients
US|METRIC
3 SERVINGS
- 1 cup dry quinoa (cook to package directions)
- 1 lb. sweet potato (cut into 1/2 inch pieces, I leave the skin on)
- 2 Tbsp. olive oil
- 1/2 tsp. garlic salt
- 1/2 tsp. black pepper
- 1/2 tsp. smoked paprika
- 16 oz. chickpeas (garbanzo beans, drained & rinsed)
- 1 bunch kale (rinsed, ribs removed & torn into easy to eat pieces)
- 1 avocado (sliced & tossed with lemon juice)
- 1/4 cup green onion (sliced)
- 1/4 cup slivered almonds (or any nuts you like)
- 2/3 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1/2 lemon (1 tablespoon)
- 2 Tbsp. minced shallots (finely)
- 2 tsp. Dijon mustard
- 1 tsp. parsley flakes (dried)
- 1 tsp. garlic salt
- 1/2 tsp. ground black pepper
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