Quinoa and Kale Salad

I found this recipe while thumbing through a magazine and decided to try it.  It is absolutely delicious and easy! It makes a large amount so it would be a great salad to take to a get together or feed the whole family with some leftovers.

Quinoa and Kale Salad:

1 cup quinoa (red quinoa can be substituted)

1 can of broth (chicken or vegetable)

1 can (15oz.) garbanzo beans, drained and rinsed

1 cup grape or cherry tomatoes, halved

1 cup diced cucumber

1 cup crumbled feta cheese

1/2 cup finely chopped shallots

2 Tbs. red wine vinegar (I used white)

1/4 cup fresh lemon juice

2 tsp. raw honey

1 tsp. 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

 

 

First thing you want to do to start is empty the can of broth in a medium saucepan with 1 cup quinoa bring it to a boil and then simmer for about 20 minutes (until tender).  Once the quinoa is cooking you want to toast the pine nuts.  To toast them use a small skillet and preheat it on medium.  Don't add anything to the skillet except for the pine nuts. Every 30-45 seconds stir them around until they start to get a slight brown color to them and then remove them from the heat.

 

While the quinoa is cooking you can start to dice and cut all the vegetables.

 

Once the quinoa has cooled put it in a large salad bowl.  Add the garbanzo beans, pine nuts, feta cheese, and the cut vegetables.  Then drizzle the dressing on top.  I forgot to take a picture of the dressing, I was busy visiting with a friend.  For the dressing add the vinegar, oil, honey, pepper, salt and lemon juice in a bowl and whisk it really well.  Then combine the salad really well and enjoy.

 I served mine as a side with Cajun Chicken and Oven Roasted Potatoes, which can also be found on my blog. Simply Delicious