Name: Quinoa and Roasted Vegetable Salad
Yield: 1 serving
Ingredients: 1 cup leftover Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon; ½ cup leftover Quinoa with Walnuts and Shallots; 4 cups tender salad greens such as spinach, arugula, or baby kale; 2 tablespoons Whole Grain Mustard Dressing; Kosher salt, freshly ground black pepper

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