Ingredients
Units
Scale
- 1 cup quinoa
- 2 Tbsp. plus 1/3 cup olive oil, divided
- 11 oz. baby kale
- 4 oz. goat cheese, crumbled
- 1 lb. strawberries, hulled and sliced
- juice of 1 lemon
- 1 shallot, finely chopped
- 1 Tbsp. honey mustard
- salt and black pepper, to taste
Instructions
- Rinse the quinoa thoroughly.
- Bring the quinoa and 2 cups salted water to a boil over high heat.
- Lower to a simmer, cover and cook for 15-20 minutes or until water is dissolved and then turn off heat and let sit for 5 minutes.
- Put in the fridge while the rest of the salad is prepared.
- Put the kale in a large bowl.
- Mix with 2 tbsp olive oil and a pinch of salt; massage leaves until they reduce to about half their volume.
- Toss the kale with the goat cheese and strawberries.
- In a small bowl, whisk together the lemon juice, shallot, honey mustard, 1/3 cup olive oil and salt and pepper, to taste.
- Toss with the salad.
- Remove quinoa from the fridge and mix in.
- Serve at room temperature.