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Edamame Quinoa Salad

Yield: 6-8 servings | Prep Time: 15 minutes | Cook Time: 20 minutes

Ingredients

Directions

  1. Mix butternut squash diced in ¼-inch cubes and 1 Tbsp. NAKANO® Organic Seasoned Rice Vinegar, 1 Tbsp. sesame oil, and salt and pepper.
  2. Roast for 15 minutes at 350ºF, stirring every 5 minutes. Let cool.
  3. Cook quinoa according to package directions.
  4. Mix all remaining ingredients together.
  5. Garnish with extra serrano pepper, cilantro and pumpkin seeds, to taste.

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