Toasted Walnut, Quinoa, Kale and Lemon-Olive Oil Salad

Toasted Walnut, Quinoa, Kale and Lemon-Olive Oil Salad

This toothsome combination of quinoa, walnuts and kale served with a tart vinaigrette works equally well for lunch, a weeknight side dish, or even packed for a picnic or day at the beach.

Ingredients

  • 1 cup quinoa
  • 1-1/2 cups water
  • 1 tablespoon chopped thyme
  • 1/2 cup chopped walnuts
  • 1 teaspoon virgin olive oil
  • 1/2 cup julienned kale
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped Italian parsley
  • 2 tablespoons sliced green onions
  • 1 tablespoon finely grated Parmesan
  • 1 teaspoon salt or to taste

 

For the Lemon Vinaigrette

  • 2 tablespoons fresh squeezed lemon juice
  • 6 tablespoons extra virgin olive oil

Makes ¼ cup or 4 ounces Lemon Vinaigrette (If too tart, add a pinch of sugar.)

Directions

  1. Rinse quinoa under running water in a strainer.
  2. Add quinoa, water and thyme together in a pan, bring to a boil, then reduce heat to a simmer and cook for approximately 20 minutes. When cooked, remove from pan and spread on a pan to cool in refrigerator.
  3. Coat chopped walnuts in olive oil and toast until golden brown in a sauté pan on the stove or brown in the oven.
  4. Combine cooked quinoa with all of the remaining ingredients together. Mix with enough Lemon Vinaigrette to lightly coat ingredients.