Kale and Quinoa Salad

Name: Kale and Quinoa Salad
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
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

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Level: Easy

Total: 55 min (includes marinating time)
Active: 35 min

Yield: 4 to 6 servings

Level: Easy

Total: 55 min (includes marinating time)
Active: 35 min

Yield: 4 to 6 servings

Ingredients

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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

Directions

Watch how to make this recipe.

Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes. Remove and pat dry.
In a small bowl, combine the vinegar and a pinch of salt and freshly ground pepper. While whisking, slowly drizzle in the olive oil.
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.