Spanakopita Crunch Salad

Ingredients:

• 5-6 cup kale, chopped
• 1 cup quinoa, measured uncooked
• 3/4 cup feta cheese crumbles
• 1 green bell pepper, diced
• 3/4 cup fresh dill, chopped
• 3/4 cup green onion, chopped
• 3/4 cup fresh parsley, chopped
• 1/2 cup olive oil
• Lemon zest
• 1 lemon, juiced
• 2 garlic cloves, minced
• 1 tablespoon tahini
• 2 teaspoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt & pepper, to taste

Directions:

Prepare quinoa according to package instructions. Once cooked, drizzle with olive oil and season with salt & pepper.

Prepare the salad dressing. In a small bowl, combine 1/2 cup olive oil, lemon zest, lemon juice, minced garlic, 1 tablespoon tahini, 2 teaspoons white wine vinegar, 1 teaspoon dijon, 1 teaspoon honey, salt & pepper. Whisk to combine.

Add chopped kale to a large bowl and add the chopped toppings: dill, green onion, parsley, bell pepper, and cooked quinoa. Season with salt & pepper, and add crumbled feta cheese. Add the dressing and toss well.

Serve and enjoy!