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RELATED RECIPES
Dill Vinaigrette
Quinoa Tofu Bowl
Kale and Quinoa Salad
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30 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
feta cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
feta cheese
granulated sugar
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
feta cheese
granulated sugar
This recipe has no customizations.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
 
1
cup
dried, rinsed.
 
2
cups
 
1
bunch
chopped.
 
1
cup
sliced.
 
1
cup
 
1
cup
 
 
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INGREDIENTS FOR: DILL VINAIGRETTE
Amount
Measure
Ingredient
 
1/2
cups
 
1/4
cups
 
1
tbsp
 
1
tsp
 
1/4
tsp
 
1/4
tsp
 
1/4
tsp
 
1/4
tsp
 
1/4
tsp
 
 
PREPARATION
Cooking the Quinoa
1.
Rinse dried quinoa before cooking.
2.
Add 2 cups of water to a pan and heat over medium-high heat.
3.
Add quinoa and cook on medium-low heat for 20 minutes, or until fluffy.
Assembling the Salad
4.
Chop the kale into small pieces and add to a salad bowl.
5.
Add cooked quinoa, raisins, feta, and sliced almonds.
How to Make Dill Vinaigrette
6.
Follow the steps in the dependent recipe.
7.
Drizzle over the salad and mix well, adding more as desired.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 745
Protein 24.3 g
Carbohydrates 53.4 g
Iron 2.92 mg
Fiber 7.99 g
Calcium 129 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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