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Quinoa Salad with Shaved Brussels Sprouts

Katherine Martinelli (originally published in The Jew and the Carrot)

INGREDIENTS

3/4 lb

Brussels sprouts

1/2 cup

Cilantro

1/4 cup

Cranberries, dried

1

Sweet potato, small

1/4 cup

Maple syrup

1 1/2 cups

Quinoa, red

1

Salt

1 tbsp

Olive oil

1/2 cup

Almond slivers

View Detailed Directions