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Kale Quinoa Salad

Olive Oil

Salt Pepper

Chopped Kale

Walnuts

Quinoa

Mustard

Shallots

Lemon

Parmesan

Panko Breadcrumbs

Water

Garlic

Parsley

Preheat the oven to 350 degrees F. Stir the breadcrumbs, walnuts, lemon zest, salt, pepper and olive oil in a small bowl. Then spread it across a lined sheet pan.

Toast until the mixture is golden brown, about 10-12 minutes.

Bring the quinoa and water to a boil. Reduce heat, cover and simmer on low for 11-12 minutes until the grains are tender and the water has been absorbed. Wait 5 minutes. then fluff it with a fork.

To make the vinaigrette, whisk the shallots, garlic, mustard, salt, pepper, lemon juice and olive oil in a small bowl.

Drizzle the vinaigrette into the kale. Stir to combine and massage the kale leaves.

Stir the quinoa, breadcrumbs, parmesan cheese and parsley into the kale.

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Kale Quinoa Salad