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for the salad:
4 cups broccoli florets
1 cup cooked quinoa
Juice of 1 lemon
1 tablespoon oil
Salt & pepper to taste
Creamy dressing
for the dressing:
½ cup raw cashews, soaked for 4 hours in 2 cups water
1 cup water
2 tablespoons tahini
2 garlic cloves
2 tablespoons cooked quinoa
Salt & pepper to taste
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