Quinoa and Kale Salad - this hearty salad is perfect for summer potlucks, or as an easy weeknight dinner when it's too hot to use the oven or grill. This recipe serves 4-6.
1 cup quinoa (red is my favorite)
1 can (15 oz) organic garbanzo beans, drained and rinsed
1 cup grape or cherry tomatoes, halved
1 cup diced cucumber
1 cup crumbled feta or goat cheese
1/4 c. finely chopped shallots
2 tbsp red wine vinegar
1/4 c. fresh lemon juice
2 tsp. honey
1 tsp sea salt
1/2 tsp freshly ground pepper
1/2 cup extra virgin olive oil
3 cups baby kale, roughly chopped
1/4 cup pine nuts, toasted (walnuts can be substituted)
Cook quinoa according to the package directions. Drain off any excess cooking liquid and cool completely. Transfer the quinoa to a large bowl, and add the garbanzo beans, tomatoes, cucumber, cheese, and shallots.
In a separate bowl, whisk together the red wine vinegar, lemon juice, honey, salt, and pepper. Slowly add the olive oil, whisking as you go. Pour over the quinoa mixture. Then add the chopped kale, tossing until combined. Top with the roasted pine nuts and serve immediately. Refrigerate any leftovers.