This salad combines superfoods quinoa and kale with beets, pecans, and Parmesan cheese.
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
How to Make It
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.
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.