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Ingredients
US|METRIC
4 SERVINGS
- 4 cups cooked quinoa (use frozen for a fast version, about 1 1/4 cups dry quinoa)
- 1 cup roasted peppers (chopped, red, yellow or a mix, roast your own or use jarred for fast version)
- 2 cups fresh spinach (chopped)
- 2 cups cooked lentils (I use Trader Joe's precooked refrigerated lentils for a fast version)
- 1 Tbsp. lemon juice (add more for extra tang if preferred)
- 1 Tbsp. balsamic vinegar
- 1 tsp. sea salt (taste and add more if needed)
- 1/2 tsp. ground black pepper (ground)
- 1/2 cup feta (vegan, optional but recommended)
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