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Ingredients
Directions
Nutrition
5 cups (1.25 L) tri-color quinoa, cooked and cooled
5 cups (1.25 L) whole red lentils, cooked and cooled
5 cups (1.25 L) baby kale
5 cups (1.25 L) baby spinach
2 cups (500 mL) radishes, thinly sliced
2 cups (500 mL) blackberries, halved
1 ½ cups (375 mL) crumbled Goat’s cheese
4 cups (1 L) baby golden beets, boiled, peeled and quartered
20 oz (567 g) flank steak, grilled and thinly sliced
10 oz (295 mL) lemon dill aioli, prepared
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