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.

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Red Quinoa Salad with Beets, Kale, and Parmesan

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