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Mediterranean Quinoa Salad with Spring Greens
Ingredients
  • subheading: SCALE:
  • 4 cups spring greens (arugula, spinach, baby kale, chard etc.)
  • 1- ½ cups cooked quinoa
  • ⅓ cup Kalamata olives, pitted
  • ¼ cup sun dried tomatoes, chopped
  • ¼ cup sliced almonds
  • optional: ⅓ cup crumbled feta cheese
  • subheading: EASY LEMON-HERB VINAIGRETTE:
  • ¼ cup extra-virgin olive oil
  • juice of one lemon
  • 1 Tbsp honey
  • 2 tsp fresh garlic, minced
  • 2 Tbsp fresh basil, minced
  • ½ tsp dried thyme
  • ½ tsp dried Greek oregano
  • kosher salt and freshly-ground black pepper, to taste
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