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Ingredients
- 1/3 c. red wine vinegar
- 1/2 c. extra virgin olive oil
- salt and pepper to taste
- 1 c. white quinoa cooked according to directions
- 1/2 c. dried tomatoes, julienned
- 2 T. pesto (I threw in a frozen cube.)
- 1 (15 oz.) can white beans (Navy or cannelini), drained and rinsed
View Full Recipe at Eliots Eats
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