- 4 tablespoons extra-virgin olive oil, divided
- 1 small onion, minced
- 2 cups white quinoa, rinsed
- 1 1/2 cups water
- 3 cups chopped kale (about 12 ounces)
- 1/3 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup toasted pine nuts
- 1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
- kosher salt and black pepper
- N/A
- In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté, stirring frequently, until translucent, about 5 minutes. Add the quinoa and sauté, stirring, until lightly toasted, 2 to 3 minutes. Add the water and kale, stirring to combine. Bring to a simmer, then reduce the heat to low and simmer, covered, until the quinoa is tender and the water has been absorbed, 15 to 18 minutes. Transfer the mixture to a large bowl and let cool. Stir occasionally to bring the warmer part of the mixture up from the bottom.
- In a small bowl, whisk together the vinegar and mustard until smooth. Add a pinch each of salt and pepper. Slowly add the remaining 3 tablespoons olive oil, whisking continuously to emulsify the dressing.
- Drizzle the dressing over the cooled quinoa mixture. Stir in the pine nuts and Parmesan cheese and season to taste with additional salt and pepper. Cover and chill completely, 2 to 3 hours. Stir just before serving to fluff the salad and break up any clumps.