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Servings: 6

  • 1 cup quinoa, rinsed
  • 2 cup low sodium chicken stock
  • 1 bunch kale, chopped
  • 1 yellow onion, chopped
  • 1 bell pepper, diced
  • 1 cup Feta cheese crumbles
  • 12 Kalamata olives, chopped

This salad makes a great meal or side dish!

Preparation Notes

Use water with bouillon cube in place of chicken stock for a vegetarian option.


  1. Place chicken stock (or water/bouillon) and quinoa in pot and cook according to directions.

  2. Once cooked, turn the stove off and add kale. Stir until kale is wilted.

  3. Immediately add chopped peppers, onion, olives, and feta.

  4. Serve warm or chilled.

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