Roasted Carrots And Red Quinoa Food
ROASTED CARROTS AND RED QUINOA
Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss carrots, onion, thyme, and 2 tablespoons oil. Season with salt and pepper. Roast, stirring once, until tender, about 40 minutes.
- In a saucepan, bring quinoa and 1 1/4 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes. Add spinach, cover, and let stand 5 minutes. Transfer to a bowl; top with vegetables. In another bowl, whisk together miso, lemon juice, and remaining 1 tablespoon oil. Drizzle over salad; toss.
Nutrition Facts : Calories 345 g, Fat 14 g, Fiber 16 g, Protein 9 g, SaturatedFat 2 g, Sodium 310 g
SIMPLE SAVORY QUINOA
A savory side dish, tasty yet simple, with carrots, celery, onions and quinoa. I always cut my veggies really small, more like mincing because I don't like chunky veggies. It is always optional to cut this small. This would probably taste great with rice as well.
Provided by jwyant89
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 3
Number Of Ingredients 11
Steps:
- Heat the olive oil in a saucepan over medium heat. Stir in the celery, carrots, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low, cover, and simmer 25 to 30 minutes until the quinoa is tender and has absorbed the liquid. Once done, stir in the lime juice, and season to taste with salt to serve.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 27.3 g, Fat 11.1 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 1.5 g, Sodium 195.1 mg, Sugar 4.2 g
SIMPLE ROASTED CARROTS & ONIONS
Ridiculously easy -- and they don't last in my house; even the picky eater wolfs down the carrots! Based on a recipe from Nov. '06 Sunset.
Provided by chakrates
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425.
- Peel carrots and onions. Cut onions in quarters, leaving root ends in tact, so that they hold the quarters together. Cut carrots into 2 - 3" pieces, and if the carrots are really fat, cut them lengthwise into halvves or quarters. (You can adjust the quanitities of everything -- it's just that the program here wants specifics.).
- Put them onto a cookie sheet or jelly roll pan and drizzle with olive oil and salt and mix them with your hands so that they are lightly coated. The pan does really matter here -- if you use something with sides, they steam rather than roast.
- Roast for 15 minutes, turn and roast for 15 - 30 minutes more. At this point, they should be cooked, but they can go longer if they're not done. they should be crisp/tender (if they go longer, they get soft, which I'm starting to like, too) and have browned spots on them.
Nutrition Facts : Calories 157.8, Fat 4, SaturatedFat 0.6, Sodium 159.5, Carbohydrate 30.1, Fiber 7.5, Sugar 13.9, Protein 2.9
QUINOA WITH ROASTED VEGGIES AND FETA
When I want to bust out of my salad rut, I roast a medley of veggies and mix them with fluffy quinoa, a super-nutritious grain. Make a double batch to have an encore salad waiting in the fridge.-Julie Piasecki, Franklin, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool., Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon.
Nutrition Facts : Calories 193 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 460mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
MOROCCAN ROASTED CARROT AND CHICKPEA QUINOA SALAD
Make and share this Moroccan Roasted Carrot and Chickpea Quinoa Salad recipe from Food.com.
Provided by dicentra
Categories Grains
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Toss the carrots in the olive oil along with the spices.
- Arrange the carrots in a single layer on a baking sheet.
- Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle.
- Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.
- Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.
- Mix the olive oil, lemon juice and zest, moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.
Nutrition Facts : Calories 7221.9, Fat 84.4, SaturatedFat 8.9, Sodium 17279.8, Carbohydrate 1347.1, Fiber 259.6, Sugar 9.9, Protein 293.5
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RED QUINOA SALAD WITH ROASTED CARROTS - TWO KOOKS IN …
Use leftover quinoa or pick it up at a deli counter in your local grocery store. Use a store-bought dressing for drizzling such as Balsamic, Honey …
From twokooksinthekitchen.com
5/5 (17)Total Time 55 minsCategory Main Vegetarian Dish, Side DishCalories 295 per serving
From twokooksinthekitchen.com
5/5 (17)Total Time 55 minsCategory Main Vegetarian Dish, Side DishCalories 295 per serving
- MAKE QUINOA: Rinse quinoa in a strainer for several minutes. Place in pot with water and salt. Bring to a boil, then reduce heat to low, Cover and simmer for 15 minutes. Let stand for 5 minutes. Fluff with fork and let cool. You can cool in the fridge if time is short.
- PREPARE CARROTS AND BEETS: Heat oven to 425F. Line a rimmed baking pan with foil and spray well with oil (or use parchment paper). BEETS: Scrub the beets under running water to remove dirt and sand. Oil the beets, then wrap tightly in tin foil. Place them on one end of the pan. For a big shortcut, buy roasted beets instead. CARROTS: In a medium bowl, mix together oil, honey, nutmeg, salt, pepper and 1 teaspoon orange zest. Add carrots and toss. Lay in single layer on the prepared pan.
- ROAST CARROTS AND BEETS: Roast vegetables for about 20-25 minutes, turning carrots once, until carrots are tender and caramelized. Spoon onto a plate. If beets pierce easily with a knife, they are ready, Otherwise, continue roasting for another 10 minutes or until tender. Remove from oven and let cool a bit. Over the sink, slide off the skins. Wash your hands right away to avoid stains from the beet juice. Dice into 1/4-1/2 inch pieces.
- MAKE DRESSING: Combine all dressing ingredients in a small measuring cup and whisk until well blended.
ROASTED CARROT & RED LENTIL RAGOUT - COOK FOR YOUR LIFE
Turn and roast for another 10-15 minutes or until the carrots are soft and caramelized. When cool enough, cut into a ¼-inch dice. While the carrots …
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3.7/5 (9)Estimated Reading Time 4 minsCategory MainsCalories 1838 per serving
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- Toss the carrots in ½ tablespoon of the olive oil and lay out on a baking sheet. Sprinkle with salt and a few grinds of black pepper and roast for 15-20 minutes, depending on their size. Turn and roast for another 10-15 minutes or until the carrots are soft and caramelized. When cool enough, cut into a ¼-inch dice.
- While the carrots are cooking, put the lentils in a large pot with the turmeric, whole garlic cloves, lemon peel and bay leaf. Cover with the stock. Bring to a boil. Turn the heat to low and simmer, partially covered, until the lentils are very soft but are keeping their shape, and the liquid has thickened, about 20-25 minutes. Remove the lemon peel and bay leaf and set aside.
- While both the carrots and lentils are cooking, heat 1 tablespoon of the remaining oil in a wide skillet over medium-high heat. When it starts to ripple, add the cumin seeds. Cook until they give off their aroma, then add the onions. Cook, stirring, for about 2 minutes or until the onions start to soften. Turn the heat to low and cook, stirring occasionally, until the onions are golden and have begun to caramelized, about 25 minutes. They should look almost like a jam. Set aside. By now, the onions, carrots, and lentils should be ready. It’s time to assemble them.
ROASTED CARROT AND RED QUINOA SALAD RECIPE - FOOD & …
Preheat the oven to 400°. In a small bowl, whisk the paprika with the turmeric, cumin, ginger, coriander, cinnamon, cayenne, cardamom and 1 …
From foodandwine.com
5/5 Total Time 1 hrServings 8
From foodandwine.com
5/5 Total Time 1 hrServings 8
- Preheat the oven to 400°. In a small bowl, whisk the paprika with the turmeric, cumin, ginger, coriander, cinnamon, cayenne, cardamom and 1 teaspoon each of salt and black pepper. In a medium bowl, toss the carrots with the onion and 2 tablespoons of the oil. Add 1 tablespoon of the spice mix and toss to coat. Spread the vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, stirring once or twice, until tender.
- Meanwhile, spread the walnuts in a pie plate and bake for about 7 minutes, until golden. Let cool, then coarsely chop.
- In a medium saucepan, combine the quinoa with 2 teaspoons of the spice mix and the water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.
- In a large bowl, whisk 2 tablespoons of the oil with 1 tablespoon of the lemon juice and season with salt and black pepper. Add the salad greens and toss to coat. Spread the greens on a large platter. In the same bowl, whisk the remaining 3 tablespoons of oil with the remaining 1 tablespoon of lemon juice and the zest, mustard and 1 teaspoon of the spice mix; season with salt. Add the quinoa, walnuts, cranberries, parsley and roasted vegetables and toss well. Spoon the quinoa salad on the greens and serve.
ROAST CARROT AND QUINOA SALAD RECIPE - GOOD FOOD
2 bunches dutch carrots, scrubbed and sliced lengthwise. 1 small red onion, thinly sliced. 7 tbsp extra-virgin olive oil. ½ cup raw almonds. 1 cup …
From goodfood.com.au
Servings 6Total Time 45 minsCategory Side Dish
From goodfood.com.au
Servings 6Total Time 45 minsCategory Side Dish
- In a small bowl, mix spices, 1 tsp of salt and 1 tsp of pepper. In a medium bowl, toss carrots with onion and 2 tablespoons of oil. Add 1 tbsp of spice mix and toss to coat. Spread vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, stirring once or twice, until tender. Spread almonds on a baking tray and bake for about seven minutes, until golden, then cool and coarsely chop.
- In a medium saucepan, combine quinoa with 2 tsp of spice mix and water and bring to a boil. Cover and simmer over low heat until water is absorbed and quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.
- In a large bowl, whisk 2 tbsp oil with 1 tbsp lemon juice and season with salt and black pepper. Add rocket, toss to coat and spread on a large platter. In the same bowl, whisk remaining oil with remaining lemon juice, lemon zest, mustard and 1 tsp of spice mix; season with salt. Add quinoa, almonds, parsley and roasted vegetables and toss well.
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Preheat the oven to gas 6, 200°C, fan 180°C. Spread the carrots and onions out on a large baking tray. Drizzle over 1 tbsp of the oil and the lemon juice, and …
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5/5 (1)Category DinnerCuisine BritishTotal Time 30 mins
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ROASTED CARROT AND QUINOA SALAD RECIPE - GREAT BRITISH …
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Toss carrots in 1-2T olive oil, 1/4 t salt, 1/4 t pepper and cumin. Line a baking sheet with parchment paper and place seasoned carrots on top. Drizzle with 1t honey. Roast carrots for 20-30 minutes depending on size, until browned and …
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ROASTED CARROT AND QUINOA SALAD - WITH TWO SPOONS
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Reviews 2Category Side DishServings 6Estimated Reading Time 3 mins
From withtwospoons.com
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- Place the carrots and chopped onions on the lined baking sheet. Sprinkle with salt, pepper, and the ground cumin.
ROASTED CARROT AND QUINOA SALAD WITH ... - HEALTHY FOOD GUIDE
Line a large baking tray with baking paper. Arrange carrots and eggplant on prepared tray in a single layer. Sprinkle with 1 teaspoon cumin, ½ teaspoon cinnamon and …
From healthyfood.com
Cuisine Contemporary, HealthyTotal Time 45 minsCategory MainsCalories 454 per serving
From healthyfood.com
Cuisine Contemporary, HealthyTotal Time 45 minsCategory MainsCalories 454 per serving
- 1 Preheat oven to 180°C. Line a large baking tray with baking paper. Arrange carrots and eggplant on prepared tray in a single layer. Sprinkle with 1 teaspoon cumin, ½ teaspoon cinnamon and then lightly spray with olive oil. Bake for 30 minutes, or until golden and tender.
- 2 Meanwhile, cook quinoa in a medium saucepan of boiling water for 10 minutes, or until just tender. Drain, set aside. Boil, steam or microwave the green beans until just tender. Drain.
- 3 Lightly spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook the chicken for 4–5 minutes each side, or until golden and cooked through. Transfer to a plate and set aside for 5 minutes before thinly slicing.
- 4 Whisk the orange juice, olive oil, vinegar and the remaining cumin and cinnamon in a small bowl until well combined. Combine quinoa, roasted vegetables, beans, parsley and the orange segments in a large bowl. Season with cracked black pepper. Serve the salad topped with chicken and drizzled with the orange dressing.
ROASTED CARROT, KALE AND QUINOA BOWL - RUNNING ON REAL FOOD
On a cutting board or in a bowl, drizzle the kale with 1/4 tsp olive oil or avocado oil. Massage and squeeze the kale for 1-2 minutes until softened. To assemble the bowls, divide …
From runningonrealfood.com
5/5 (6)Total Time 45 minsCategory Main DishCalories 461 per serving
From runningonrealfood.com
5/5 (6)Total Time 45 minsCategory Main DishCalories 461 per serving
- give whole carrots a good scrub to clean then place on a baking pan lined with a silicone baking mat or parchment paper. Drizzle with the oil and sprinkle with salt and pepper, then roll them around to coat.
- Roast the carrots for 20 minutes, shake the pan, then continue roasting for another 10-15 minutes until the carrots can be pierced with a fork but still have some firmness to them.
- bring 2 cups of water to a boil stovetop in a medium-sized saucepan. Add the quinoa, cover and reduce heat to low. Lightly simmer for 15 minutes. Remove from heat and let sit for 5 minutes, covered. Remove the lid and fluff with a fork.
ROASTED BEETS AND VEGGIES OVER QUINOA - READY SET EAT
Step one. Preheat oven to 400°F. Toss together beets, 1 tablespoon olive oil, 1/4 teaspoon oregano, 1/4 teaspoon salt and 1/8 teaspoon pepper in medium bowl. Spread mixture in a …
From readyseteat.com
Cuisine AmericanCategory Main DishServings 6Total Time 1 hr 10 mins
From readyseteat.com
Cuisine AmericanCategory Main DishServings 6Total Time 1 hr 10 mins
- Preheat oven to 400°F. Toss together beets, 1 tablespoon olive oil, 1/4 teaspoon oregano, 1/4 teaspoon salt and 1/8 teaspoon pepper in medium bowl. Spread mixture in a single layer on shallow baking pan; set aside. Toss together carrots, fennel, onion, remaining 2 tablespoons oil, 1/2 teaspoon oregano, 1/2 teaspoon salt and 1/8 teaspoon pepper in large bowl. Spread mixture in single layer on another shallow baking pan.
- Bake 40 to 45 minutes or until tender, rotating pans and turning vegetables halfway through bake time. Remove from oven; drizzle balsamic vinegar over beets.
- Meanwhile, stir together quinoa, broth, undrained tomatoes and garlic in medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer 15 to 20 minutes or until liquid is absorbed. Serve vegetables over quinoa.
DAL AUR SABZI: LENTILS WITH ROASTED CARROTS AND KALE - CBC
Dal aur Sabzi: Lentils with Roasted Carrots and Kale The dish can be enjoyed as a main, and pairs beautifully with rice, naan, quinoa, or even a slice of buttered bread. Ingredients
From cbc.ca
From cbc.ca
- Place a large heavy-bottomed pot over high heat and add the boiling water, lentils, tomatoes, garlic cloves, salt, chili powder, and turmeric powder. As soon as the contents of the pot come to a boil, decrease the heat to medium-low. Simmer, partially covered, until the lentils are tender, about 30-35 minutes, stirring halfway through to ensure the lentils are not catching at the bottom of the pot.
- While the lentils simmer, preheat the oven to 425F degrees, placing the rack in the lower third of the oven. Toss the carrots with 2 tablespoons of oil and arrange them in a single layer on a baking sheet, and roast until they appear brown along the edges, about 25 minutes, tossing halfway through. Allow carrots to cool, then turn them out on a board and dice them into ½-inch cubes.
- When the lentils are ready, they will appear creamy; you can also test a few between your index finger and thumb, they should give easily. Turn the heat off, and smoosh the garlic cloves in the pot with the back of a ladle; they will blend right in. While lentils are still warm, add the carrots and kale, and gently stir; the kale will soften up and wilt.
- Prepare the tarka. In a small frying pan heat the remaining 2 tablespoons of oil over high heat. Add the shallots and stir for 60-90 seconds, or until the shallots turn golden brown. Immediately pour the tarka over the dal and top with lots of fresh dill.
ROASTED CARROTS AND RED QUINOA RECIPES
Roasted Carrots And Red Quinoa Recipes ROASTED CARROTS AND RED QUINOA. Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad. Provided by Martha Stewart. Categories Food & Cooking Salad Recipes. Time 50m. Number Of Ingredients 10. Ingredients ; Nutrition; 1 pound carrots, peeled and cut into 1-inch pieces: 1 …
From tfrecipes.com
Calories 345 gFiber 16 gFat 14 gProtein 9 g
From tfrecipes.com
Calories 345 gFiber 16 gFat 14 gProtein 9 g
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Servings 4Category Main Course, Vegetable Main, Vegetable
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Arrange in one half of a large tray. Add carrots, toss with 1 tablespoon of olive oil and salt and pepper. Toss and place in oven for 30 to 35 minutes or until tender. Meanwhile, prepare the quinoa. Rinse the quinoa in a fine mesh sieve to remove the bitter coating. In a small saucepan, combine quinoa with water.
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4.5/5 (2)Servings 6Cuisine Vegan, BritishCategory Sides
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HONEY-ROASTED CARROT AND QUINOA SALAD - LOVE AND OLIVE OIL
Honey roasted carrots + beets + quinoa = swoon. Sad about Google Reader, but I’ve made the switch over to Bloglovin’ and added you :) Susan — March 17, 2013 at 10:24 am Reply. I love the combination and it’s so colorful! What a wholesome dish this makes, XOXO. Ann — December 30, 2016 at 9:01 pm Reply. Wow! Made this tonight, thanks to a Pinterest …
From loveandoliveoil.com
Servings 4Total Time 45 minsEstimated Reading Time 2 mins
From loveandoliveoil.com
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RECIPES. Member Recipes; Add a Recipe; Recipe Clipper; Nutrition Calculator; SHOPPING LIST ; MEAL PLANNER; RECIPE BOX ABOUT. . Roasted Carrots and Red Quinoa. Be the first to Review/Rate this Recipe. Saved From: www.marthastewart.com . prep: 20 min ; cook: 0 hr ; total: 20 min ; Print Save. US Metric. servings: Summary. Shiro miso, a Japanese soybean …
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From makegoodfood.ca
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The Qunoa Salad With Roasted Carrots And Red Onions is a pretty versatile dish, and you can serve it pretty much with anything — a pork roast, sauteed chicken breasts, roasted chicken and more. Quinoa Salad Recipes. View List. Start. 3 / 22. Photo: Squire Fox. Roasted Carrot, Chicken, and Grape Quinoa Bowl. Caramelized carrots and fresh, juicy grapes lend a …
From foodnewsnews.com
From foodnewsnews.com
ROASTED CARROTS AND RED QUINOA | RED QUINOA RECIPES ...
Oct 14, 2014 - Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.
From pinterest.ca
From pinterest.ca
ROASTED CARROTS AND QUINOA SALAD - THE FRESH MARKET
For the quinoa: Rinse the quinoa in a sieve under cold running water. (This removes the natural bitter coating on the quinoa grains.) Transfer to a medium saucepan, add 2 ½ c water and salt, and bring to a boil over high heat. Cover tightly and reduce the heat to medium low. Simmer until quinoa is tender and has absorbed the liquid, about 20 minutes. Remove from heat and let …
From thefreshmarket.com
From thefreshmarket.com
ROASTED CARROTS AND RED QUINOA RECIPE | RECIPE | RED ...
Jan 3, 2020 - Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.
From pinterest.com
From pinterest.com
ROASTED CHICKEN WITH CARROTS AND QUINOA | SAVORY
Roast 35–40 min., until chicken is cooked through and carrots are tender, stirring carrots once halfway through. Meanwhile, in a medium pot, combine quinoa and 1¾ cups cold water. Season with salt. Heat to boiling on high. Reduce heat to medium-low and simmer 10–12 min., until quinoa is tender and water is absorbed.
From savoryonline.com
From savoryonline.com
ROASTED GLAZED CARROTS - ALL INFORMATION ABOUT HEALTHY ...
Roasted Honey Glazed Carrots (Paleo) - Delicious Meets Healthy trend www.deliciousmeetshealthy.com. These roasted honey glazed carrots are a perfect side dish for any meal, and great for holidays like Thanksgiving and Easter. Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 4 Calories 95kcal AUTHOR Neli Howard | …
From therecipes.info
From therecipes.info
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