Kale, Quinoa, and Cherry Salad

Prep
20 min

Cook
10 min

Total Time
30 min

Servings: 6

Ingredients

3 tablespoons extra virgin olive oil

3 tablespoons cider vinegar

1 tablespoon honey

2 teaspoons Dijon mustard

1/4 teaspoon black pepper

1/4 teaspoon kosher salt

2 1/2 cups (6 ounces) baby kale

1 1/2 packages (8.5 ounces) precooked quinoa and brown rice blend

3/4 cup fresh sweet cherries (pitted and halved)

2/3 cup fresh flat-leaf parsley (chopped)

1/3 cup shallots (thinly sliced)

1 15-ounce can unsalted chickpeas (rinsed and drained)

2 ounces goat cheese (crumbled, about 1/2 cup)

Combine first olive oil, cider vinegar, honey, Dijon mustard, pepper, and salt in a medium bowl.
Place kale in a medium bowl and toss with 1 1/2 teaspoons of the oil mixture.
Place dressed kale on a platter.
Stir quinoa blend, cherries, parsley, shallots, and chickpeas into the remaining oil mixture.
Top kale mixture with quinoa mixture and cheese.