Kale, Quinoa, And Cherry Salad

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons cider vinegar
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1 1/2 (6-ounce) packages baby kale
• 1 1/2 (8.5-ounce) packages precooked quinoa and brown rice blend (such as Seeds of Change)
• 3/4 cup fresh sweet cherries, pitted and halved
• 2/3 cup chopped fresh flat-leaf parsley
• 1/3 cup thinly sliced shallots
• 1 (15-ounce) can unsalted chickpeas, rinsed and drained
• 2 ounces goat cheese, crumbled (about 1/2 cup)

1. Combine first 6 ingredients in a medium bowl. Combine 1 1/2 tablespoons oil mixture and kale. Place kale mixture on a platter. Stir quinoa blend, cherries, parsley, shallots, and chickpeas into remaining oil mixture. Top kale mixture with quinoa mixture and cheese.
2. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

extravirgin olive oil, cider vinegar, honey, mustard, black pepper, kosher salt, baby kale, quinoa, fresh sweet cherries, flatleaf, shallots, unsalted chickpeas, goat cheese

Taken from www.myrecipes.com/recipe/kale-quinoa-cherry-salad (may not work)