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Greek quinoa salad with fresh basil vinaigrette

Makes 2 servings


  • 1 small head romaine lettuce, chopped
  • ⅔ cup garbanzo beans
  • 2/3 cup cherry tomatoes, halved
  • ⅔ medium cucumber, chopped
  • ½ cup cooked quinoa
  • 2/3 medium avocado, chopped
  • ¼ cup feta crumbles
  • 8-10 kalamata olives, sliced (optional)

Fresh Basil Vinaigrette:

  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 2 garlic cloves
  • 8-10 fresh basil leaves
  • Salt and pepper to taste


On two plates divide ingredients evenly, layering salad ingredients. In small food processor, combine vinaigrette ingredients. Pulse until desired consistency is reached. Drizzle over salads. Serve immediately.

Nutrition analysis per serving: 570 calories, 42 g fat, 14 g protein, 41 g carbohydrate, 9 g fiber, 390 mg sodium

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La Crosse, WI 54601

(608) 782-7300

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