Quinoa Salad with Kale, Pine Nuts, and Parmesan
A nutritious and flavorful salad combining tender quinoa with fresh kale, toasted pine nuts, and savory Parmesan cheese, dressed in a tangy red wine vinaigrette. Perfect as a healthy main dish or substantial side.
Ingredients
- •4 tablespoons extra-virgin olive oil, divided
- •1 small small onion, minced
- •2 cups white quinoa, rinsed
- •1½ cups water
- •3 cups chopped kale
- •⅓ cup red wine vinegar
- •1 teaspoon Dijon mustard
- •½ cup toasted pine nuts
- •½ cup grated Parmesan cheese
- •to taste kosher salt and black pepper
Cooking Instructions
- 1.
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.
25 min
- 2.
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.
5 min
- 3.
3. Drizzle the dressing over the cooled quinoa mixture. Stir in the pine nuts 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.
180 min