Serves: 4 servings
INGREDIENTS
  • 3/4 cup uncooked quinoa (cooked in water)
  • 3-4 cups of fresh kale leaves, washed and finely chopped
  • 1 tablespoon white wine vinegar, divided
  • 2 teaspoons extra-virgin olive oil, divided
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons finely chopped walnuts
  • 3 tablespoons grated Parmesan cheese
  • juice of 1 lemon
  • For serving: lemon wedges, extra chopped walnuts and Parmesan cheese, drizzle of olive oil
INSTRUCTIONS
  1. Cook the quinoa according to package directions, then let cool.
  2. Meanwhile, massage the chopped kale with 1 teaspoon each of the vinegar and olive oil. Let sit for 20 minutes to soften and tenderize the kale leaves.
  3. Combine the quinoa and kale in a large bowl.
  4. Whisk together the remaining 2 teaspoons white wine vinegar, remaining teaspoon of olive oil, honey, salt and pepper. Pour over quinoa and kale and mix to coat.
  5. Add walnuts and Parmesan cheese and stir to coat. Season, to taste, with salt and black pepper.
  6. Serve with extra chopped walnuts and Parmesan cheese and a squeeze of lemon juice.

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