Quinoa Salad with Kale, Walnuts, and Parmesan

By Bonnie T

Serves 4
I love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow walnuts and Parmesan cheese balance it out. You can make this salad a day ahead; the flavors develop and deepen with a little extra time in the fridge. It's also delicious served warm or at room temperature.
ingredients

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1/2 small onion, minced
• 1 cups white quinoa, rinsed
• 3/4 cups water
• 1 1/2 cups chopped kale
• 1/3 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup toasted walnuts
• 1/4 cup grated Parmesan cheese
• kosher salt and black pepper, to taste
• That is the basic recipe, but I also add diced or sliced cucumber, 1 sliced avocado and 1 cup of cherry tomatoes just to make it more filling and healthier. Sometimes I go WILD and add black beans or garbanzo beans or whatever canned beans I have on hand.
• preparation

Preparation

Step 1

1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté, stirring frequently, until translucent, about 5 minutes. Add the quinoa and sauté, stirring, until lightly toasted, 2 to 3 minutes. Add the water and kale, stirring to combine. Bring to a simmer, then reduce the heat to low and simmer, covered, until the quinoa is tender and the water has been absorbed, 15 to 18 minutes. Transfer the mixture to a large bowl and let cool. Stir occasionally to bring the warmer part of the mixture up from the bottom.
2. In a small bowl, whisk together the vinegar and mustard until smooth. Add a pinch each of salt and pepper. Slowly add the remaining 3 tablespoons olive oil, whisking continuously to emulsify the dressing.
3. Drizzle the dressing over the cooled quinoa mixture. Stir in the walnuts and Parmesan cheese and season to taste with additional salt and pepper. Cover and chill completely, 2 to 3 hours. Stir just before serving to fluff the salad and break up any clumps.