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Asparagus Pecan Quinoa Salad with a Maple-Mustard Dressing


2 cups asparagus, trimmed and cut into 1-inch pieces
1/2 cup quinoa, well rinsed
1 cup vegetable broth
4 cups baby greens
3 tbsp pecans, toasted

1.5 tablespoons yellow mustard
1 tablespoon maple syrup (or less, add to taste)
1.5 teaspoons water
1.5 teaspoons extra-virgin olive oil
1/2 teaspoon tamari
1/2 tsp apple cider vinegar



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