Kale and Quinoa Salad
1 cup quinoa
2 cups chicken broth
1 bunch kale, washed and chopped into 1" lengths
1 Meyer lemon, zested and juiced
2 scallions, minced
2 tablespoons OLIVE & VINE Roasted Sesame Oil (or any OLIVE & VINE extra virgin olive oil of your choice)
3 - 4 tablespoons toasted pine nuts (can substitute walnuts)
1/4 - 1/2 cup crumbled goat cheese
sea salt and freshly ground pepper to taste
For extra heat, add red pepper flakes, cayenne or a little Sriracha
In a large pot, bring the chicken stock to a boil. Add the quinoa, cover, and lower the heat to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes. The quinoa should be tender and firm and the kale tender and bright green. You can add a little more water and steam for longer if necessary.
Meanwhile, in a large serving bowl, combine half of the lemon juice, lemon zest, scallions, Roasted Sesame Oil and pine nuts.
Add the quinoa and kale and toss to combine. Season with salt and pepper to taste and drizzle with the remaining lemon juice if desired. Top with the goat cheese.
Variations: Add sun-dried tomatoes, cherry tomatoes, roasted garlic, red onions, fresh mango, avocado, dried cranberries - whatever strikes your fancy!