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Quinoa-Olive Salad


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  • 1 Cup Quinoa
  • 2 tablespoons olive oil
  • 1 teaspoon whole grain mustard
  • 1 teaspoon red wine vinegar
  • 4 celery stalks
  • 2 tablespoons chopped red onion
  • 2 tablespoons kalamata olives
  • 2 tablespoons parsley
  • Salt



Step 1

Rinse 1 cup quinoa; toast in a saucepan over medium-high heat, stirring, 4 minutes. Add 1 1/2 cups water. Bring to a boil; reduce the heat, cover and simmer 13 minutes. Whisk 2 tablespoons olive oil with 1 teaspoon each whole-grain mustard and red wine vinegar in a large bowl; add 4 thinly sliced celery stalks and 2 tablespoons each chopped red onion, kalamata olives and parsley. Season with salt. Add the quinoa; toss. Read more at:

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