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Spring Quinoa Salad
Ingredients
  • 1 ½ cups cooked quinoa
  • 1 14 ounce can chickpeas, drained and rinsed
  • 4 cups shredded kale
  • 12 to 15 asparagus spears, woody ends trimmed off
  • olive oil for drizzling or spraying
  • kosher salt and pepper
  • ⅓ cup diced radish
  • ⅓ cup crumbled feta cheese
  • ⅓ cup chopped pistachios, roasted and salted
  • subheading: LEMON VINAIGRETTE:
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • 2 garlic cloves, finely minced or pressed
  • 2 tablespoons chopped herbs, like dill and chives
  • kosher salt and pepper
  • ½ cup extra virgin olive oil
Steps
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