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Baked Kale Salad with Crispy Quinoa
Ingredients
  • 1 cup white quinoa, cooked
  • 2 bunches dino kale, de-stemmed and roughly chopped (about 2 cups tightly packed)
  • ¼ cup olive oil
  • ⅓ cup salted and roasted sliced almonds
  • ⅓ cup crumbled feta cheese
  • ¼ cup dates, pitted and chopped
  • subheading: Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • Juice of 1 lemon
  • Salt
  • Pepper
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