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    Quinoa Salad View Edit

    Servings: Not specified

    Directions

    Combine quinoa and stock in small pot and bring to a boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until liquid has been absorbed. Let cool completely. In a large mixing bowl, combine cooled quinoa with remaining ingredients. Toss to mix thoroughly. Serve chilled on a bed of greens tossed with a little dressing.

    Ingredients
    • 1 cup quinoa
    • 2 cups chicken or vegetable stock
    • 1 hothouse cucumber, diced
    • 2 scallions
    • 1/2 cup roasted red pepper, diced
    • 1/4 cup flat leaf parsley, finely chopped
    • 1 tablespoon fines herbs (recommended: Spice Island)
    • 1/4 cup crumbled feta cheese
    • 3 tablespoons slivered almonds
    • For serving:
    • 9 cups spring salad mix
    • 1/4 cup light roasted garlic and balsamic salad dressing

    Parsed from recipe text (no separate ingredient records).
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