- 4tablespoons extra-virgin olive oil, divided
- 1small onion, minced
- 1 1/2cups white quinoa, rinsed
- 3,cups water or broth
- 5 to 6cups chopped kale (about 12 ounces)
- 2Tbsp red wine vinegar
- 1teaspoon Dijon mustard
- 1/2cup toasted pine nuts
- 1/2cup grated Parmesan cheese (about 1 1/2 ounces)
- 1/2cup dried cranberries
- kosher salt and black pepper
1.In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté, stirring frequently, until translucent, about 5 minutes. Add the quinoa and sauté, stirring, until lightly toasted, 2 to 3 minutes. Add the water and kale, stirring to combine. 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. Transfer the mixture to a large bowl and let cool. Stir occasionally to bring the warmer part of the mixture up from the bottom.
2.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 olive oil, whisking continuously to emulsify the dressing.
3.Drizzle the dressing over the cooled quinoa mixture. Stir in the pine nuts, cranberries and Parmesan cheese and season to taste with additional salt and pepper. Cover and chill completely, 2 to 3 hours. Stir just before serving to fluff the salad and break up any clumps.
***This recipe was in Epicurious, but the amounts and suggestions from reviews have been incorporated***