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Spinach Salad with Beets, Quinoa & Goat Cheese

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Rate this recipe 4.5/5 (8 Votes)

Ingredients

  • 1 lemon, zested and juiced
  • 1 shallot, finely chopped
  • 3 tablespoons EVOO
  • 5 ounces baby spinach
  • 3/4 cup cooked, cooled quinoa
  • 2 cooked beets, peeled and cut into wedges
  • 3 ounces goat cheese
  • 1/2 cup walnuts

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

In bowl, whisk 2 tsp. zest, 3 tbsp. juice, shallot and EVOO; season. In large bowl, toss remaining ingredients with the dressing.

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