Kale and Quinoa Salad

Kale and Quinoa Salad
  • Yield: 4 servings
  • Ease of cooking: Easy
    Method of cooking: Tossing
  • Prep time: 55 minutes

Tagged Under

Salads Side Dish Picnic

Ingredients

  • ½ to 1 bunch lacinato kale (also called Tuscan kale), washed, stems removed and leaves cut into 1-inch strips
  • 3 tablespoons red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 3 to 4 tablespoons extra-virgin olive oil
  • 1 cup cooked white quinoa
  • 1 cup cherry tomatoes, halved
  • ¼ cup crumbled goat cheese
  • ¼ cup toasted pine nuts

Method

  1. Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes. Remove and pat dry.
  2. In a small bowl, combine the vinegar and a pinch of salt and freshly ground pepper. While whisking, slowly drizzle in the olive oil.
  3. Pour half the dressing over the kale in a large bowl. Massage the kale leaves with your hands. Add the quinoa, tomatoes and more dressing and toss together with 2 spoons. Mix in the goat cheese and pine nuts. Transfer the salad to a serving dish. Allow to sit for 20 minutes before serving.
Recipe courtesy of Valerie Bertinelli.