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Ingredients
  • ⅔ cup uncooked quinoa
  • 1 ⅓ cups vegetable broth or water
  • 3 cups kale chopped, lightly packed
  • 1 teaspoon olive oil
  • ¼ teaspoon kosher salt
  • ½ cup pecans chopped
  • ½ cup carrots cut into matchsticks or shredded
  • ½ cup feta cheese
  • ¼ cup red onion diced
  •  
  • ¼ cup dried cranberries
  • subheading: Lemon Dressing:
  • ⅓ cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic minced
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
Steps
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