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Rinse dried quinoa before cooking.
Add 2 cups of water to a pan and heat over medium-high heat.
Add quinoa and cook on medium-low heat for 20 minutes, or until fluffy.
Chop the kale into small pieces and add to a salad bowl.
Add cooked quinoa, raisins, feta, and sliced almonds.
Follow the steps in the dependent recipe.
Drizzle over the salad and mix well, adding more as desired.
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.
This recipe has the following nutrient totals:
Protein 24.3 g
Carbohydrates 53.4 g
Iron 2.92 mg
Fiber 7.99 g
Calcium 129 mg
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The chart shows both nutrition totals as well as per-ingredient nutrition.