Kale and Quinoa Salad

By jenlin

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

Preparation

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.

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.