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Winter Salad Bowl

kept byjconn
recipe byOh She Glows

For the salad:
1 cup uncooked rainbow or regular quinoa + 1.5 cups water
3/4 pound Yukon Gold potatoes, chopped into 1/2-inch chunks (about 2 1/2 cups)
1 pound fresh green beans, trimmed and chopped into 1-inch pieces (about 3 cups)
2 extra-large or 3 large garlic cloves (peel left on)
1 tablespoon extra virgin olive oil
1 cup stemmed and finely chopped kale (I used lacinato, but curly works fine too)
3 green onions, thinly sliced
3 tablespoons pepita seeds (I added a handful of sesame seeds at the last minute too)
Sliced avocado
For the dressing:
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon pink Himalayan salt or fine grain sea salt
Freshly ground pepper, to taste



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