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Quinoa and Chickpea Salad with Cucumbers & Cranberries

Serving: 100

Ingredients

  • 5 lbs. of Quinoa, white or red
  • 1 - #10 can of Chickpeas, canned
  • 4 of Cucumbers, peeled & chopped
  • 2 lbs. of Cranberries, dried
  • 3 cups of Mint, fresh & chopped
  • 1 of Red Onion, diced

Steps

  1. Cook the quinoa according to directions for recipe
  2. Add salt to taste.
  3. Preheat oven to 350°F.
  4. Spray oil on the sides of two 4-inch hotel pans.
  5. Measure the quinoa and evenly divide it into the two pans. Place plastic wrap over. Bake.
  6. Remove from oven. Toss all ingredients together with dressing. Chill, and then toss again before service.

Sourced from: Project Bread



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