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)
- 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.
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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)