Cooking Instructions
1.
In a small saucepan over medium high heat, bring one and a half cups of water to a boil.
2.
Add
Mediterranean Quinoa (1 pckg)
and return to a boil.
3.
Reduce heat to low, cover, and let simmer for 15 minutes.
4.
Remove from heat and fluff. Keep warm for plating.
5.
Remove
Fresh Mint (1/3 cup)
leaves from stems and discard stems. Roughly chop the mint leaves, and set aside.
6.
Slice
Shallot (1)
in half lengthwise, then across into quarter inch, hall moon slices, and set aside.
7.
Use a colander to strain the chickpeas, and set aside.
8.
Meanwhile, in a large bowl mix together
Apple Cider Vinegar (2 Tbsp)
,
Honey (1 Tbsp)
,
Dijon Mustard (1 Tbsp)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/2 tsp)
.
9.
Drizzle in
Olive Oil (1 Tbsp)
while whisking to create your vinaigrette, and set aside.
10.
In a large saute pan over high heat, add one tablespoon of olive oil. Add the
Chickpeas (1 can)
and saute for 4 minutes until golden brown.
11.
When the quinoa is finished, add to the bowl with the vinaigrette. Add the
Kale (3 1/3 cups)
, mint leaves, shallots, chickpeas,
Dried Cherries (1/4 cup)
,
Marcona Almonds (3 1/2 Tbsp)
, and half of the
Goat Cheese (4 Tbsp)
. Toss to combine.
12.
In the center of two bowls place the quinoa salad. Garnish with remaining
Goat Cheese (4 Tbsp)
.