Kale and Quinoa Salad With Plums and Herbs

• 1/2 cup quinoa
• Salt to taste
• 3 cups stemmed, slivered kale
• 1 serrano or Thai chiles, minced (optional)
• 1 to 2 ripe but firm plums or pluots, cut in thin slices
• 1/2 cup basil leaves, chopped, torn or cut in slivers
• 2 to 4 tablespoons chopped chives
• 1 tablespoon chopped cilantro (optional)
• 2 tablespoons seasoned rice vinegar
• Grated zest of 1 lime
• 2 tablespoons fresh lime juice
• 1 garlic clove, minced or pureed
• 3 tablespoons sunflower or grapeseed oil

1. Rinse the quinoa and cook in a pot of rapidly boiling, generously salted water for 15 minutes.
2. Drain, return to pot, place a towel across the top and replace the lid.
3. Let sit for 15 minutes.
4. Transfer to a sheet pan lined with paper towels and allow to cool completely.
5. To cut the kale, stem, wash and spin dry the leaves, then stack several at a time and cut crosswise into thin slivers.
6. Toss in a large bowl with the quinoa, chile, herbs, and half the plums.
7. Whisk together the vinegar, lime zest and juice, salt to taste, garlic and sunflower or grapeseed oil.
8. Toss with the salad.
9. Garnish with the remaining plums and serve.

quinoa, salt, serrano, pluots, basil, chives, cilantro, rice vinegar, lime, lime juice, garlic, sunflower

Taken from cooking.nytimes.com/recipes/1014991 (may not work)