Warm Spinach Artichoke Salad with Quinoa Crunchies
Ingredients
- 1/2 cup quinoa
- 3/4 cup water
- Kosher salt
- 2 (12-ounce) jars marinated quartered artichoke hearts, drained
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Freshly ground black pepper
- 5 ounces baby spinach (about 5 packed cups)
- Juice of 1/2 medium lemon (about 1 1/2 tablespoons)
- 3 ounces feta cheese, crumbled (about 3/4 cup)
- 2 scallions (white and green parts), thinly sliced
Instructions
Warm Spinach-Artichoke Salad with Quinoa Crunchies serves 6 original recipe by The Kitchn.
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