Kale and Quinoa Salad

2019-07-01
  • Yield : 4 to 6 servings
  • Cook Time : 35m
  • Ready In : 55m
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Ingredients

  • 1/2 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
  • 1/4 cup crumbled goat cheese
  • 1/4 cup toasted pine nuts

Method

Step 1

Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes. Remove and pat dry.

Step 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.

Step 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.

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