COOKING WITH CARLEE
Mizuna Greens and Quinoa Salad
Texture and flavor abound in this fresh salad. Don't worry if you can't find mizuna greens, kale would be a fabulous substitute.
Salt and pepper
Cook the quinoa according to the package directions and allow to cool.
Wash and dry the greens. Then roughly chop them into bite sized pieces.
Rinse and drain the can of chickpeas.
Add the cooled quinoa, greens, chickpeas and feta into a large bowl. In a small bowl, stir together the olive oil, lemon juice, mustard and a healthy pinch each of salt and pepper.
Drizzle over salad and toss to coat. Adjust the seasoning to your liking.
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