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Ingredients
1 cup quinoa
2 cups vegetable broth
1/2 cup dried apricots, coarsely chopped
1 1/2 cups carrots, shredded
1 teaspoon cumin
1/2 teaspoon fresh grated ginger
1 tablespoon olive oil
2 cloves garlic, minced
16-ounce container tofu, cubed
Salt and pepper to taste
1 1/2 cups broccoli
1 cup grape tomatoes, halved
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1st Keep
 Whitney
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