Quinoa and Kale Salad

Ingredients:

• 1 small bunch Tuscan kale, washed, stems removed, cut into 2.5cm wide strips.
• 3 tablespoons red wine vinegar
• 3-4 tbsp. l. olive oil
• 1 tbsp. cooked white quinoa
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pine nuts

Preparation:

1. Submerge the kale in a large bowl of hot water for 1-2 minutes, until the color changes slightly. Drain. Transfer to a large salad bowl.
2. In a small bowl, make the dressing: whisk the wine vinegar lightly around the bowl, then slowly pour in the olive oil; season with salt and pepper.
3. Pour half the dressing over the kale and toss with your hands. Add the cooked quinoa and tomatoes, refrigerate, and let sit for 20 minutes before serving. Divide among servings, drizzle with the remaining dressing, crumble with goat cheese, and sprinkle with pine nuts.
   
   In this recipe kale salad You can replace the cereal with farro grains.