Kale Quinoa Salad with Pickled Onions, Raisins, and Pine Nuts
 
 
Ingredients
  • 8-10 cups chopped kale, from 1 large bunch, tough stalks removed
  • ⅓ cup raisins
  • ⅓ cup pine nuts
  • ½ cup cooked quinoa
  • ½ cup romano or parmesan cheese, grated
  • ½ cup pickled red onion (see recipe below)
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • salt and pepper to taste
Instructions
  1. Toast pine nuts in a single layer in a 350 oven for 2-3 minutes. Watch carefully because the pine nuts burn easily.
  2. In a large bowl, mix together the kale with the raisins, pine nuts, quinoa, cheese and pickled onion.
  3. Whisk together the vinegar and olive oil. Add salt and pepper to taste. Pour dressing over salad, tossing until salad is evenly coated.
Recipe by at https://dev.gatheranddine.com/kale-quinoa-salad-pickled-onions-raisins-pine-nuts/