Name: Red Quinoa Salad with Beets, Kale, and Parmesan
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 1 cup uncooked red quinoa; ¼ cup extra-virgin olive oil; 2 ½ tablespoons sherry vinegar; 2 teaspoons honey; ½ tablespoon finely minced shallot; 1 teaspoon chopped fresh thyme; 1 garlic clove, minced; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 packed cups thinly sliced lacinato kale; ⅓ cup lightly toasted chopped pecans; 10 ounces golden beet and/or candy-stripe beet, peeled and thinly sliced; ½ cup (2 ounces) shaved Parmesan cheese

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.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Red Quinoa Salad with Beets, Kale, and Parmesan

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Red Quinoa Salad with Beets, Kale, and Parmesan

Account