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Wednesday, March 12, 2014

COLLARD QUINOA SALAD

4:36 AM

Ingredients:

  • Salad

  • 7-8 collard leaves, de-stemmed and julienned

  • ¼ cup sunflower seeds

  • 2 watermelon radishes, sliced thinly

  • 2 carrots, sliced thinly

  • 1 cup cooked quinoa, still warm

  • ⅓ cup feta


  • Dressing

  • 2 tablespoons lemon juice

  • 1 tablespoon honey

  • 2 tablespoons olive oil

  • 1 teaspoon fresh dill

  • ¼ teaspoon sea salt

  • ⅛ teaspoon black pepper


Instructions

  1. In a bowl, combine julienned collards, sunflower seeds, radish slices, carrot slices, and warm quinoa. In a separate bowl, whisk together ingredients for the dressing. Pour over salad and toss until everything is well coated. Let salad sit for 15-20 minutes until collards are a bit more tender.

  2. Mix in feta and serve.


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