Vegetable-Quinoa Salad

  • Level: Easy
  • Yield: 4 servings
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  1. Cook 3/4 cup quinoa as the label directs; fluff. Transfer to a large bowl; toss with 1 cup each shredded carrots, chopped cucumber and chopped sugar snap peas, 1/2 cup raisins and 1/4 cup each chopped parsley and salted sunflower seeds. Drizzle with olive oil and white balsamic vinegar; season with salt and pepper.
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