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A host of influences from cuisines including Berber, Arab and Mediterranean – have defined the diversity of Moroccan cuisine. The tangy Middle Eastern purple-spice Sumac turns this simple salad into something quite remarkable. Quinoa, sprouts and assorted veggies are tossed with Sumac and garnished with olives and orange, accompanied by a garlicy mayo-yogurt dressing that isn’t just wholesome but quite refreshing too! Serves 1. Broccoli may be replaced with green bean due to seasonality constraints.
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INGREDIENTS
Quinoa, Mixed Sprouts, Zucchini, Bell Pepper, Cucumber, Cherry Tomato, Mushroom, Golden Corn, Olive, Orange, Sumac, Hung Curd