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Baked Kale Salad with Crispy Quinoa
Ingredients
  • 2 ⅔ cups water
  • 1 ⅓ cups quinoa
  • Cooking spray
  • 4 cups sliced red or green cabbage
  • 1 large fennel bulb, trimmed and cut into thin wedges, fronds reserved and chopped for garnish
  • 4 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • 8 cups coarsely chopped kale
  • ½ teaspoon ground pepper, divided
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 medium clove garlic, finely grated
  • ¼ cup crumbled feta cheese
  • ¼ cup toasted pepitas
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