Quinoa Salad with Kale, Nuts, and Parmesan

This recipe is originally from epicurious and I just made one change. The original recipe calls for pine nuts, but I used peanuts instead. Pine nuts are great, but I find they are pretty expensive for what they are. Feel free to use pine nuts, but for a cheaper alternative, peanuts worked perfectly.

Ingredients:

• 4 Tbs olive oil
• 1 small onion, minced
• 2 cups quinoa, rinsed
• 1 and 1/2 cup water
• 3 cups chopped kale (about 12 ounces)
• 1/3 cup red wine vinegar
• 1 tsp Dijon mustard
• 1/2 cup toasted nut of your choice (pine or peanut)
• 1/2 cup grated Parmesan cheese
• kosher salt and black pepper

Directions:

1. In a medium saucepan, heat 1 Tbs olive oil over medium heat.
2. Add the onion and saute until translucent, about 5 minutes.
3. Add the quinoa and saute until lightly toasted, 2-3 minutes.
4. Add the water and kale, stirring to combine.
5. Bring to a summer, then reduce the heat to low and simmer, covered, until the quinoa is tender and the water has been absorbed, 15-18 minutes.
6. Transfer the mixture to a large bowl and let it cool.
7. In a small bowl, whisk together the vinegar and mustard until smooth.
8. Add a little salt and pepper to taste.
9. Slowly add the remaining 3 Tbs. olive oil, whisking continuously to emulsify the dressing.
10. Drizzle the dressing over the cooled quinoa mixture.
11. Stir in the nuts and parmesan cheese and season to taste.
12. Eat warm or refrigerate to serve cold.