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GoGo Quinoa raw root vegetables Salad with Maple Dijon Dressing

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Expo Manger santé Québec 2017

Recipe by Vanessa Percher

Chef Veganessa

www.veganessa.ca

Ingredients

Serves 4 – 5

Ingredients:

  •  2 cups of grated carrots
  •  1 cup of raw grated beets
  •  1 cup of chickpeas
  •  2 cups of cooked white quinoa
  •  1 cup of cooked kaniwa
  •  ¼ cup of toasted sunflower seeds
  •  ¼ cup of toasted pumpkin seeds
  •  ½ cup of fresh parsley, finely chopped
  •  ½ cup of fresh cilantro, finely chopped

Dressing:

  •  1 garlic clove
  •  2 ½ tbls of gluten-free tamari
  •  2 ½ tbls of balsamic vinegar
  •  5 tbls of apple cider vinegar
  •  ¼ cup of olive oil
  •  3 tbls of Dijon mustard
  •  2 ½ tbls of maple syrup

Instructions

  1. In large mixing bowl combine all the salad ingredients
  2. In a small bowl, whisk together dressing ingredients
  3. Toss together, season to taste with salt and pepper
  4. Serve
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