Lemon Quinoa Salad with Greens, Dill & Feta

1. 1

   Bring the broth to boil in a medium saucepan.

2. 2

   Stir in quinoa and salt.

3. 3

   Return to boil, then reduce heat to medium-low, cover, and let it cook for about 20 minutes.

4. 4

   Quinoa should be light and fluffy and liquid should be cooked away.

5. 5

   Meanwhile, add 2 tablespoons of oil to a large skillet over medium heat.

6. 6

   Add greens and onions.

7. 7

   Cook, stirring occasionally, until greens have cooked down and onions are tender.

8. 8

   (Cook time depends on the type of greens you use.

9. 9

   Spinach takes 5-8 minutes.

10. 10

    Chard/Kale, about 8-10 minutes.)

11. 11

    Remove from heat and set aside.

12. 12

    When the quinoa and the greens are both ready, combine both into a large serving bowl.

13. 13

    Add remaining 2 tablespoons oil, lemon juice, dill, and feta.

14. 14

    Toss to combine.

15. 15

    Adjust seasonings to suit your taste.

16. 16

    Serves about 4-6 as a side dish or 2-3 as a main dish.

17. 17

    Note: Spring onions look like overgrown scallions (green onions).

18. 18

    Feel free to substitute a couple of scallions or 1/4 cup chopped yellow onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.