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Quinoa Salad with Market Vegetables

August 24, 2011

A delightful mixture completely informed by the farmers' market.

Sometimes you don’t want to be weighed down by lunch—you want to feel energized! Cue our quinoa salad, created by Michael’s New York executive chef Kyung Up Lim to give you a healthy and mouthwatering lunch option. Quinoa (pronounced KEEN-wah), a flavorful, protein-packed grain that was cultivated by the ancient Incas of the Andes, forms the foundation for this collection of vegetables fresh from the farmers’ market. We add a light vinaigrette and beautiful shavings of prosciutto (though you could certainly ask for a vegetarian version), and then present to you a perfectly light yet satisfying lunch. Enjoy!

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