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Lemon-walnut quinoa & chickpea salad


serves 2 big eaters & 1 smaller eater


2 cups cooked quinoa
1/2 can of chickpeas, drained and rinsed
2 cups of arugula or other leafy greens
3 or 4 radishes, sliced
1/4 cup sun dried tomatoes, chopped
1/4 cup chopped walnuts
1/2 cup chives
1/4 cup basil
1/4 cup cotija (or ricotta salata or feta) cheese chopped (*cheese optional)
salt and pepper to taste

lemon walnut oil dressing:
2 tablespoons walnut oil
1 tablespoon olive oil
juice and zest of 1 lemon
1 clove of garlic, minced
salt & pepper, to taste
1 teaspoon honey (or agave or brown rice syrup)



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