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Spinach Quinoa Salad with Cremini Mushrooms



1 cup red quinoa, cooked per instructions on package

1 handful cremini mushrooms, washed and sautéed briefly in olive oil

1 cup baby spinach leaves, washed

raw cashews and roasted pumpkin seeds (enough to be sprinkled on top)

assorted vegetables, sliced or chopped: cherry tomatoes, red pepper, young broccoli stems,  Daikon radish, seedless grapes, cucumber, red onion

1 tablespoon olive oil mixed with 1 teaspoon of Balsamic vinegar



Layer the ingredients in a bowl and add the olive oil and balsamic vinegar with a pinch of ground black pepper.

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