Kale and Quinoa Salad
- prep time35 min
- total time 35 min
- serves 4 - 6
This colourful salad is a great packable lunchtime meal or served as a side for dinner.
½ - 1 bunch lacinato kale (also called Tuscan kale), washed stems removed and leaves cut into 1-inch strips
3 Tbsp red wine vinegar
Kosher salt and freshly ground black pepper
3 - 4 Tbsp extra-virgin olive oil
1 cup cooked white quinoa
1 cup cherry tomatoes, halved
¼ cup crumbled goat cheese
¼ cup toasted pine nuts
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.