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roasted carrot quinoa salad ~ cranberry chutney


you will need:
6 small leeks, trimmed and washed (or 2 large)
28 baby carrots or 3 large - left whole or cut in half/quarters depending on size (or a veggie of choice like squash)
2 tsp canola oil
1 cup of tri color quinoa (well rinsed) + 2 cups of water for cooking
salt to taste
1 persimmon peeled and diced
1/4 cup cranberry chutney
carrot fronds or parsley for garnish



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