Ingredients
Scale
For the quinoa:
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1 cup uncooked quinoa
For the dressing:
- Juice of 1/2 lemon (about 2 Tablespoons)
- 2 Tablespoons white wine
- 1 Tablespoon stone-ground prepared mustard
- 1 Tablespoon extra virgin olive oil
- 1/2 Tablespoon honey
- 1/2 teaspoon thyme
- A pinch of dill
For the rest:
- 2 Tablespoons olive oil
- About 3 packed cups of kale leaves, chopped
- 1 lb. asparagus spears, chopped into 1-inch chunks
- 2 – 3 cloves garlic, peeled and chopped fine
- Red Robin Seasoning (or your favorite seasoned salt) & freshly ground pepper, to taste
- 1/2 cup toasted pecans
- Crumbled feta cheese, for the top (for best flavor, use marinated feta)
Instructions
- In a medium saucepan over high heat, stir together the water, salt & oil until the salt is dissolved. Bring to a boil, then stir in the quinoa. Again, bring to a boil then reduce heat to low, cover and cook for about 20 minutes or until the liquid is absorbed and each bit of quinoa has “burst” from its shell.
- Whisk together the dressing ingredients in a small bowl. Set aside.
- Put the kale in a mixing bowl and pour over 1 Tablespoon of the olive oil. Use your fingers to massage the oil into the leaves. (This helps reduce the bitterness.)
- Put the rest of the oil in a large saute pan over medium head and add the garlic and asparagus. Saute for 5 – 10 minutes or until the asparagus is crisp tender and the garlic is fragrant. Season to taste with seasoning & pepper. Add the kale, cover and cook for just a few minutes longer, until the kale is bright green and just slightly wilted.
- In the mixing bowl, toss together the cooked asparagus & kale with the quinoa until well mixed. Stir in the dressing. Serve warm or cold with toasted pecans and feta on top.
Notes
If you are using marinated feta, use the olive oil from the marinade for the olive oil in this recipe. It adds SO much extra flavor!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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