Prep Time
35 min
Yields
4 - 6 servings
This colourful salad is a great packable lunchtime meal or served as a side for dinner.
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ingredients
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
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directions
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.