Quinoa, Kale, Pine Nut Salad, OH MY!
Recipe type: Salad
This is a delightful salad; great at room temperature, too!
  • 4 Tablespoons EVOO, divided
  • 1 small onion, minced
  • 2 cups white quinoa, rinsed
  • 1.5 cups water
  • 3 cups chopped kale (about 12 ounces)
  • ⅓ cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ cup pine nuts (get a big bag from Costco and keep in freezer-- loads cheaper this way)
  • ½ cup grated Parmesan cheese (about 1.5 ounces)
  • Salt and pepper to taste
  1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
  2. Add onion and saute, stirring frequently until translucent (approx. 5 minutes).
  3. Add the quinoa and saute, stirring until lightly toasted (2-3 minutes).
  4. Add the water and kale, stirring to combine.
  5. Bring to simmer.
  6. Reduce heat to low and simmer again, covered until quinoa is tender and the water has been absorbed. (15-18 minutes)
  7. Transfer the mixture to a large bowl and let cool.
  8. 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 of olive oil.
  9. Drizzle the dressing over the cooled quinoa mixture. Stir in pine nuts and Parmesan cheese and season with salt and pepper to taste.