| 3/4 cup quinoa |
2 tablespoons |
$6.49 per 14 ounces
|
$0.35 |
| 1 1/4 cups water |
3 tablespoons |
n/a
|
|
| 1 bag baby spinach, rinsed and dried, or 1/2 bunch spinach, stemmed, washed and dried |
1/6 spinach |
$3.99 per pound
|
$0.50 |
| 1/4 cup chopped walnuts |
2 teaspoons |
$9.89 per 16 ounces
|
$0.11 |
| 2 tablespoons chopped fresh parsley |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| 1 ounce feta cheese, crumbled (1/4 cup, optional) |
1/6 oz |
$7.69 per 12 ounces
|
$0.11 |
| 1 tablespoon freshly squeezed lemon juice |
1/2 teaspoon |
n/a
|
|
| 1 tablespoon sherry vinegar |
1/2 teaspoon |
$3.39 per 12 fluid ounces
|
$0.02 |
| 1 teaspoon Dijon mustard |
1/6 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| 1 small garlic clove, puréed |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 2 tablespoons extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 1/3 cup buttermilk |
2 2/3 teaspoons |
$3.09 per quart
|
$0.04 |
| Total per Serving |
$1.22 |
| Total Recipe |
$7.35 |
Suggestions?