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Green bean and quinoa salad served on pumpkin smear

Ingredients 1/3   cup  quinoa 10   ounces  green beans, trimmed 1  pink radish sliced 1  cup roated corn kernals 1 cup packed spinach leaves 1/2 cup pomegranate arils 1  lemon, juiced 1 teaspoon  dijon mustard 1  garlic clove, minced 1/2 teaspoon  salt 1/2 teaspoon  freshly ground pepper 1/8 teaspoon  smoked paprika 1/3   cup  olive oil 1   cup  sunflower or pumpkin seeds 1/2   cup  chopped fresh herbs (I used a mixture of parsley, chives and dill) My parsley survived the winter and is thriving!! Cook quinoa in the instant pot for 2 minutes, fluff up and cool.  While the quinoa is cooking, bring a large pot of lightly salted water to a boil. Add the green beans and cook for 1-2 minutes until just bright green. Remove from water with a slotted spoon and immediately place in a bowl of ice water. Pat dry and cut into 1-2″ pieces Add all the vegetables and quinoa to a large bowl along with the herbs and sunflower seeds and pomegranate.  In a small bowl or mason jar, whisk together the ga

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