Crispy Kale Quinoa Salad

• extra-virgin olive oil
• 1 1/4 cups red quinoa
• 2 1/2 cups water
• 3 bunches of chopped Tuscan kale
• 1/3 cup red wine vinegar
• 1 small onion, minced
• 1 teaspoon Dijon mustard
• 1 cup toasted pine nuts
• 1/2 cup grated pecorino pepato cheese
• kosher salt and black pepper

1. 1.tn a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the quinoa and saute, stirring, until lightly toasted, 2 to 3 minutes. Add the water, 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 minutes. Transfer the mixture to a large bowl and let cool. Fluff with fork to bring the warmer part of the mixture up from the bottom.
2. 2.tix vinegar and mustard.
3. 3.tlice onions thinly, place in a small bowl, pour the vinegar over onions and let sit for 15 minutes.
4. 4.tn batches, toss kale with a little olive oil and salt. Place in hot skillet. Toss kale occasionally until the kale is crispy and starting to brown on edges. Repeat with remaining kale. Place kale on baking sheet to cool.
5. 5.tlace kale on platter. Sprinkle with quinoa, then onions, pine nuts, and then cheese.

extravirgin olive oil, ubc, water, tuscan kale, red wine vinegar, onion, mustard, nuts, pepato cheese, kosher salt

Taken from www.epicurious.com/recipes/member/views/crispy-kale-quinoa-salad-51984801 (may not work)