Quinoa, Kale & Tomato Salad

This salad is a quick and easy side dish that is full of protein and super delicious.  If you have any leftover vinaigrette store it in the fridge.  It will keep for about a week.

Vinaigrette:
1/4 c Red Wine Vinegar
1 tsp Dijon Mustard
1 tsp Honey
1 tsp Lemon Juice
1 Tbsp Diced Shallot
1 Clove Garlic - Chopped
1/4 c Fresh Chopped Basil
1/4 tsp Kosher Salt
1/4 tsp Fresh Ground Pepper
1/2 c Extra Virgin Olive Oil
Salad:
1/2 c Rainbow Quinoa
1 c Water
1/4 tsp Kosher Salt
1 Small Shallot - Diced
1/2 c Shredded Napa Cabbage
3/4 c Shredded Kale
1/2 Cucumber - Peeled, Seeded and Diced
1/2 Red Bell Pepper - Diced
1 c Gold Cherry Tomatoes - Quartered
1 Tbsp Fresh Chopped Flat Leaf Parsley
1 Tbsp Fresh Chopped Basil

In a blender, combine all the ingredients for the vinaigrette except for the olive oil.  While the blender is running, slowly add the olive oil.  Once all the items are combined turn off the blender and set aside.

In a small sauce pan add the quinoa, water and salt.  Cover with a lid and bring to a boil.  Once at a boil reduce to a simmer and cook for 10 minutes, or until the water has evaporated and the quinoa has puffed.  When the quinoa is done transfer it to a bowl and stir in the shallot.  Set aside to cool.

Once the quinoa is cool add the parsley, basil and about 1/4 c of the vinaigrette.  Stir to combine.  In a large bowl combine the cabbage, kale, cucumber, bell pepper and tomatoes.  Add enough vinaigrette to coat.  Add the quinoa to the kale and cabbage mixture.  Toss to combine.  If needed add a bit more dressing.  Refrigerate for at least an hour before serving..

Serves 4 - 6 

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