• Ingredients: 38
  • Serves: 6

Quinoa salad with kale, pine nuts, and parmesan with extra-virgin olive oil, divided, small onion, minced, white quinoa, rinsed, water, chopped kale, red wine vinegar, dijon mustard, toasted pine nuts, grated parmesan cheese, kosher salt and black pepper.


For the onion purée:

For the mushrooms:

  • 3 tbsps. walnut oil
  • 2 oz. fresh chanterelle mushrooms, cleaned and trimmed
  • 2 oz. fresh black trumpet mushrooms, cleaned and trimmed
  • 2 oz. fresh royal trumpet mushrooms, cleaned, trimmed, and cut into quarters
  • 4 sprigs fresh sage
  • Salt

For the roasted beets:

  • 8 medium red beets, trimmed and scrubbed
  • 8 medium golden beets, trimmed and scrubbed
  • 1/4 cup olive oil
  • Zest and juice of 1 Meyer lemon
  • 2 tbsps. minced fresh chives
  • Salt

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote


  1. Step 1 1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté, stirring frequently, until translucent, about 5 minutes.

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  2. Step 2 Add the quinoa and sauté, stirring, until lightly toasted, 2 to 3 minutes. Add the water and kale, stirring to combine.

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  3. Step 3 Bring to a simmer, then reduce the heat to low and simmer, covered, until the quinoa is tender and the water has been absorbed, 15 to 18 minutes.

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  4. Step 4 Transfer the mixture to a large bowl and let cool. Stir occasionally to bring the warmer part of the mixture up from the bottom.
  5. Step 5 2. In a small bowl, whisk together the vinegar and mustard until smooth. Add a pinch each of salt and pepper.

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  6. Step 6 3. Drizzle the dressing over the cooled quinoa mixture. Stir in the pine nuts and Parmesan cheese and season to taste with additional salt and pepper.

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  7. Step 7 Cover and chill completely, 2 to 3 hours. Stir just before serving to fluff the salad and break up any clumps.