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Source: California Walnut Board

Toasted Walnut, Quinoa, Kale Salad and Lemon Vinaigrette
This toothsome combination of quinoa, walnuts and kale served with a tart vinaigrette works equally well for lunch, a weeknight side dish, or even packed for a picnic or day at the beach.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 cup quinoa
1 1/2 cups water
1 tablespoon chopped thyme
1/2 cup chopped California walnuts
1 teaspoon virgin olive oil
1/2 cup julienned kale
1 tablespoon chopped dill
1 tablespoon chopped Italian parsley
2 tablespoons sliced green onions
1 tablespoon finely grated Parmesan cheese
1 teaspoon salt or to taste
Lemon Vinaigrette*
2 tablespoons fresh squeezed lemon juice
6 tablespoons extra-virgin olive oil

Rinse the quinoa under running water in a strainer.

Add the quinoa, water and thyme together in a saucepan and bring to a boil. Reduce the heat to a simmer and cook for approximately 20 minutes. When cooked, remove the quinoa from the saucepan and spread on a flat pan to cool in the refrigerator.

Coat the chopped walnuts in olive oil and toast until golden brown in a sauté pan on the stove or brown in the oven.

Combine the cooked quinoa with all of the remaining ingredients together. Mix with enough of the lemon vinaigrette to lightly coat the salad.

*Makes 1/4 cup or 4 ounces Lemon Vinaigrette (If too tart, add a pinch of sugar)

Per Serving: 250 calories; 16 g fat; 2 g saturated fat; 0 mg cholesterol; 410 mg sodium; 21 g carbohydrate; 3 g fiber; 6 g protein

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