Quinoa & Kale Salad Recipe

1. Cook quinoa

Combine rinsed quinoa and 2 cups water or broth in a small saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and cool slightly.

2. Prepare kale

Place thinly sliced kale in a large bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Massage the kale with your hands for 2–3 minutes until it softens and darkens.

3. Assemble base ingredients

Once quinoa has cooled slightly, add it to the massaged kale along with diced roasted beets, rinsed chickpeas, dried cranberries and crumbled goat cheese. Toss gently to combine; set aside while you finish other components.

4. While quinoa cooks, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon salt in a jar or small bowl. Stir until sugar and salt dissolve. Add the thinly sliced red onion, press down so slices are submerged, and let sit at room temperature for at least 20 minutes (longer for milder, pink onions). Drain before using.

5. Line a small plate or baking sheet with parchment. In a small skillet over medium heat, add 2 tablespoons sugar and 1 teaspoon butter. When the sugar begins to melt, add the walnuts and stir constantly for 2–3 minutes until sugar melts and coats the nuts. Sprinkle with 1/8 teaspoon salt, transfer immediately to prepared sheet to cool, and break apart any clusters once set.

6. Whisk together 3 tablespoons tahini, 3 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 teaspoon honey or maple syrup, 1 minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Add 1–2 tablespoons water as needed to reach a pourable vinaigrette consistency. Taste and adjust seasoning.

7. Toss the salad base lightly with about half of the tahini lemon vinaigrette to coat. Add pickled red onions (drained) and candied walnuts, tossing gently to combine. Crumble additional goat cheese on top if desired and drizzle remaining vinaigrette as needed. Adjust salt and pepper to taste and serve immediately.

8. Make ahead note: Quinoa, pickled onions and candied walnuts can be prepared up to 2 days ahead and stored separately. Combine and dress the salad just before serving.