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