INGREDIENTS
2
Romaine hearts
1/2
English cucumber
1
Garlic clove, large
1
large bunch Lacinato kale or 5 ounces baby kale
1/2 tsp
Oregano, dried
1/2 tsp
Thyme, dried
1 15 ounce can
Tomatoes
1
White onion, small
1/3 cup
Kalamata olives
1 tbsp
Lemon juice
1 1/2 cups
Quinoa, dry
1
Black pepper
1 1/4 tsp
Kosher salt
1 tsp
Paprika
8 tbsp
Olive oil
2 tbsp
Red wine vinegar
1/4 cup
Almonds
1/2 cup
Feta cheese crumbles