Kale Salad With Parsley Pesto And Cranberries And Quinoa

• one bunch of curly parsley, lemon zest, toasted hazelnuts, parmesan, olive oil, salt and pepper, garlic
• 2 cups parsley
• 1 teaspoon chopped lemon zest
• 1 teaspoon minced garlic
• 1/4 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 cup chopped hazelnuts
• pepper to taste
• 2 tablespoons fresh lemon juice
• 1/2 cup good olive oil
• salt and pepper to taste
• Chopped kale, cranberries, grated parmesan, chopped hazelnuts
• 1 bunch chopped massaged Kale
• 1/4 cup dried cranberries
• 1/4 cup grated parmesan
• 1/4 cup chopped toasted hazelnuts
• 1 cup prepared quinoa

1. 1st 7 ingredients in blender and pulse to pesto consistency
2. whisk lemon juice and olive oil together
3. add 1-2 tablespoons of pesto and whisk. reserve leftover pesto for another batch of dressing!!
4. set aside
5. put all ingriedients in a bowl
6. add dressing and toss. Allow to sit for 1/2 hour before serving.

parsley, parsley, lemon zest, garlic, olive oil, kosher salt, hazelnuts, pepper, lemon juice, olive oil, salt, kale, massaged kale, cranberries, parmesan, hazelnuts, quinoa

Taken from food52.com/recipes/26316-kale-salad-with-parsley-pesto-and-cranberries-and-quinoa (may not work)