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2 cups quinoa, dry
4 cups water
1 red bell pepper, diced
1 yellow bell pepper, diced
¼ cup fresh basil, minced
1 shallot, minced
2 cups kale, coarsely chopped small
2 tablespoons raw unsalted sunflower seeds
½ teaspoon salt
black pepper, to taste
2 tablespoons red wine vinegar
¼ cup extra virgin olive oil
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