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Spinach And Quinoa Salad With Feta And Dill

310 faves | 9 recommends
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Pamela Salzman
Related tags
salad low carb 4th of july easter lunch
Nutrition per serving    (USDA % daily values)
CAL
537
FAT
120%
CHOL
19%
SOD
57%

Comments

Delicious! I used red quinoa. This was refreshing and well-liked by everyone.
Elizabeth Madden   •  18 Jan   •  Report
Hi Pamela! How would you feel about substituting spinach for kale here? I have a couple bunches I need to use.
Kelly Dorsey   •  18 Jun   •  Report
Hi Pamela! How would you feel about substituting spinach for kale here? I have a couple bunches I need to use.
Kelly Dorsey   •  18 Jun   •  Report
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Ingredients for 4 servings

1 cup uncooked quinoa, RINSED

Sea salt

½ cup pine nuts, toasted (optional)

2 scallions, thinly sliced or 1 garlic clove, minced

6 cups lightly packed baby spinach leaves (3 ounces)

½ cup chopped fresh dill

¼ cup chopped fresh mint (optional)

¼ cup freshly squeezed lemon juice

¼ cup unrefined, cold-pressed extra-virgin olive oil

6 ounces feta, preferably made from goat or sheep’s milk

½ teaspoon sea salt

Freshly ground black pepper to taste

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