Kale and Quinoa Salad

• 1/2 to 1 bunch lacinato kale (also called Tuscan kale), washed, stems removed and leaves cut into 1-inch strips
• 3 tablespoons red wine vinegar
• Kosher salt and freshly ground black pepper
• 3 to 4 tablespoons extra-virgin olive oil
• 1 cup cooked white quinoa
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pine nuts

1. Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes.
2. Remove and pat dry.
3. In a small bowl, combine the vinegar and a pinch of salt and freshly ground pepper.
4. While whisking, slowly drizzle in the olive oil.
5. Pour half the dressing over the kale in a large bowl.
6. Massage the kale leaves with your hands.
7. Add the quinoa, tomatoes and more dressing and toss together with 2 spoons.
8. Mix in the goat cheese and pine nuts.
9. Transfer the salad to a serving dish.
10. Allow to sit for 20 minutes before serving.

lacinato kale, red wine vinegar, kosher salt, extravirgin olive oil, quinoa, cherry tomatoes, goat cheese, nuts

Taken from www.foodnetwork.com/recipes/valerie-bertinelli/kale-and-quinoa-salad.html (may not work)