Quinoa Salad with Kale, Pine Nuts, and Parmesan
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 to 8
- 1 1/2 cups water
- 1 teaspoon dijon mustard
- 1/3 cup red wine vinegar
- kosher salt and black pepper
- 1/2 cup toasted pine nuts
- n/a
- 4 tablespoons extra-virgin olive oil, divided
- 1/2 cup grated parmesan cheese (about 1 1/2 ounces)
- 1 small onion, minced
- Carbohydrate 33 g(11%)
- Cholesterol 4 mg(1%)
- Fat 17 g(26%)
- Fiber 5 g(20%)
- Protein 11 g(22%)
- Saturated Fat 3 g(13%)
- Sodium 395 mg(16%)
- Calories 322
Preparation 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 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. Reprinted with permission from Quinoa Cuisine by Jessica Harlan and Kelley Sparwasser, copyright © 2012. Published by Ulysses Press.
Preparation 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 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. Reprinted with permission from Quinoa Cuisine by Jessica Harlan and Kelley Sparwasser, copyright © 2012. Published by Ulysses Press.
