Quinoa Salad With Kale, Pine Nuts, And Parmesan
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil (divided)1 small
Onion (minced)2 cups
Quinoa (white, rinsed)1.5 cups
Water1 cup
Red Wine Vinegar1 tsp
Dijon Mustard1 cup
Toasted Pine NutsDirections:
1
In a medium saucepan, heat 1 tablespoon olive oil over medium heat
2
Add the onion and sauté, stirring frequently, until translucent, about 5 minutes
3
Add the quinoa and sauté, stirring, until lightly toasted, 2 to 3 minutes
4
Add the water and kale, stirring to combine
5
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
6
Transfer the mixture to a large bowl and let cool
7
Stir occasionally to bring the warmer part of the mixture up from the bottom
8
In a small bowl, whisk together the vinegar and mustard until smooth
9
Add a pinch each of salt and pepper
10
Slowly add the remaining 3 tablespoons olive oil, whisking continuously to emulsify the dressing
11
Drizzle the dressing over the cooled quinoa mixture
12
Stir in the pine nuts and Parmesan cheese and season to taste with additional salt and pepper
13
Cover and chill completely, 2 to 3 hours
14
Stir just before serving to fluff the salad and break up any clumps
15
In a medium saucepan, heat 1 tablespoon olive oil over medium heat
16
Add the onion and sauté, stirring frequently, until translucent, about 5 minutes
17
Add the quinoa and sauté, stirring, until lightly toasted, 2 to 3 minutes
18
Add the water and kale, stirring to combine
19
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
20
Transfer the mixture to a large bowl and let cool
21
Stir occasionally to bring the warmer part of the mixture up from the bottom
22
In a small bowl, whisk together the vinegar and mustard until smooth
23
Add a pinch each of salt and pepper
24
Slowly add the remaining 3 tablespoons olive oil, whisking continuously to emulsify the dressing
25
Drizzle the dressing over the cooled quinoa mixture
26
Stir in the pine nuts and Parmesan cheese and season to taste with additional salt and pepper
27
Cover and chill completely, 2 to 3 hours
28
Stir just before serving to fluff the salad and break up any clumps