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Serves 4 to 6
2 cups chicken stock or water
2 ½ teaspoons salt
1 cup quinoa, rinsed
¾ cup English peas
¾ cup baby lima beans
2 ounces feta cheese, crumbled
¼ cup fresh mint leaves
½ cup watercress
2 teaspoons finely grated lemon zest
¼ cup olive oil
½ teaspoon freshly ground black pepper
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1st Keep
 Kimberly_Michelle
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