1/4 cup red or white quinoa
1/2 cup water
1/2 cup plus 1 T balsamic vinegar
2 cups stemmed and roughly torn green kale (such as curly or dinosaur kale)
2 T plus 1 t extra-virgin olive oil, divided
2 T dried blueberries or cranberries
1 small shallot, finely chopped
1/2 cup sliced cremini mushrooms
3/4 t kosher salt, divided
1/2 t freshly ground black pepper, divided
2 T crumbled Greek feta
In a fine mesh sieve, add the quinoa and rinse under running water for 2 mins. Add the rinsed quinoa to a medium saucepan; pour in the water; bring to a boil; lower the heat; cover the pan and simmer for 15 mins. Remove the pan from the heat and set aside, covered, for 5 mins. Use a fork to fluff the quinoa and set aside.
In a small saucepan set over high heat, add 1/2 cup balsamic vinegar and bring to a boil. Reduce the heat to low and simmer until thick and reduced by half, 2-4 mins. Once the vinegar looks slightly runnier than honey, remove it from the heat (it will continue to thicken as it cools; stir in a drop of water if it is too thick to drizzle).
In a large bowl, add the kale and drizzle with 1 t olive oil. Use your hands to massage the oil into the kale for 1 min. Mix in the dried blueberries.
In a large skillet set over high heat, add 1 T olive oil and heat until the oil is shimmering, 1-2 mins. Add the shallot and cook, stirring frequently, until browned, about 3 mins. Add the mushrooms and the remaining 1 T balsamic vinegar and season with 1/2 t salt and 1/4 t pepper. Cook, stirring often, until the mushrooms are browned, about 5 mins. Add the cooked quinoa and the feta and heat, stirring frequently, until the feta melts slightly, about 3 mins.
Add the mushroom mixture to the kale and toss to combine. Drizzle in the reduced balsamic vinegar and the remaining 1 T olive oil and toss to coat. Season with the remaining salt and pepper and serve.
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