1 cup uncooked quinoa
1 1/4 cups water or bouillon
Pinch of kosher or sea salt
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Zest from 1 medium lemon
2 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon mustard
1/4 teaspoon kosher or sea salt
Fresh cracked black pepper, to taste
5 cups chopped kale
1 large avocado, diced
roasted pine nuts, optional
feta cheese, crumbled, optional
Rinse quinoa, drain well. Add 1 1/4 cups water and salt to saucepan and bring to a boil with the lid on. Lower heat to simmer and cook for 15 minutes. Remove the lid and fluff the quinoa and make sure all the water has boiled off. Replace the lid and let sit for 10 minutes and then fluff again. Set aside to cool.
In a bowl, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, mustard, salt and pepper. Set aside.
Add 2 tbs olive oil and onion to a large sauté pan over medium heat, stirring occasionally. When the onions become translucent add the kale. As the kale begins to wilt and reduce, continue to stir, and add 1/4 cup water if the kale sticks to the pan. Salt and pepper to taste, mix well, then remove from the heat.
In a large bowl, toss together the cooked quinoa, kale, onion, avocado, pine nuts and/or feta cheese. Toss with the dressing, and serve at room temperature or chilled.