Red Quinoa Salad With Beets, Kale, And Parmesan

• 1 cup uncooked red quinoa
• 1/4 cup extra-virgin olive oil
• 2 1/2 tablespoons sherry vinegar
• 2 teaspoons honey
• 1/2 tablespoon finely minced shallot
• 1 teaspoon chopped fresh thyme
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 packed cups thinly sliced lacinato kale
• 1/3 cup lightly toasted chopped pecans
• 10 ounce golden beet and/or candy-stripe beet, peeled and thinly sliced
• 1/2 cup (2 ounces) shaved Parmesan cheese

1. Soak quinoa in cold water to cover 15 minutes; drain. Bring 1 1/4 cups water to a boil in a medium saucepan; stir in quinoa. Cover and simmer 15 minutes. Remove pan from heat; let stand, covered, 5 minutes. Fluff quinoa with a fork; scrape into a large bowl.
2. Whisk together oil and next 7 ingredients in a small bowl. Add kale, pecans, and beet to quinoa; toss gently to combine. Drizzle with vinaigrette, and toss gently to coat. Top with cheese.

red quinoa, extravirgin olive oil, sherry vinegar, honey, shallot, thyme, garlic, salt, freshly ground black pepper, lacinato kale, pecans, parmesan cheese

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