Quinoa Super Salad

4 T (54 g) extra-virgin olive oil, divided
1 medium sweet onion, sliced thinly
2 cups ( 354 g) white quinoa, rinsed
1-1/2 (354 g) cups water
3 cups chopped kale (198 g)
1 can black beans (258 g), rinsed and drained
1 tomato, diced
1 avocado, sliced
Handful of mung bean sprouts, rinsed
1/2 cup (43 g) toasted sliced almonds
1/2 cup (64 g) pumpkin seeds
kosher salt and black pepper to taste

In a medium saucepan, heat 1 T olive oil over medium heat. Add the quinoa and sauté, stirring, until lightly toasted, 2 to 3 minutes. Add the water and kale, stirring to combine. 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.

Drizzle about a cup of the vinaigrette (more or less to taste) over the cooled quinoa mixture. Stir in the vegetables and nuts 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.

Absolutely delicious and healthy too!

Balsamic Vinaigrette
1/2 cup (103 g) balsamic vinegar
1/2 cup (103 g) seasoned rice vinegar
1 T. coarse mustard
2 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
1 T. minced fresh garlic
1 tsp. salt
1-1/2 cups (326 g) olive oil

In a blender or food processor, blend all ingredients except the oil for one minute.  With the food processor still running, pour in the oil in a thin stream until it is fully combined.  This dressing will keep in a tightly lidded container in the refrigerator for up to one month.

Salad recipe by Isabel Gates
Balsamic Vinaigrette recipe by Judith Weinstock