COOKING WITH CARLEE
Mizuna Greens and Quinoa Salad
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Texture and flavor abound in this fresh salad. Don't worry if you can't find mizuna greens, kale would be a fabulous substitute.
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Ingredients
Ingredients
Dry quinoa
Mizuna greens
Chickpeas
Feta cheese
Olive oil
Lemon juice
Dijon mustard
Salt and pepper
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Cook the quinoa according to the package directions and allow to cool.
INSTRUCTIONS:
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Wash and dry the greens. Then roughly chop them into bite sized pieces.
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Rinse and drain the can of chickpeas.
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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.
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Drizzle over salad and toss to coat. Adjust the seasoning to your liking.
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Bread bun
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