Quinoa and Vegetable Salad

Ingredients:

Vinaigrette dressing

• 1/4 cup red wine vinegar
• 1 tbsp. chopped shallots
• 1 clove garlic, minced
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 1/4 cup fresh chives, thinly sliced

Salad

• 1 cup red quinoa
• 2 teaspoons olive oil
• 3 cups vegetable broth
• 0.5 tsp coarse salt
• 1 bunch kale, washed, stems removed and leaves thinly sliced
• 4 medium carrots, halved lengthwise, thinly sliced ​​diagonally
• 1 cup radish, thinly sliced
• 1 red onion, thinly sliced

Preparation:

1. Vinaigrette dressing:
   
   In a medium bowl, combine the red wine vinegar, shallots, garlic, salt, and pepper and mix well. Gradually whisk in the olive oil to emulsify. Add the chives. Cover and refrigerate.
2. Quinoa:
   
   In a medium saucepan over medium-high heat, sauté the quinoa in olive oil for about 1 minute. Add the vegetable broth and salt and bring to a boil. Immediately reduce the heat and simmer, covered, until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Stir the quinoa and let cool, uncovered.
3. Salad:
   
   In a large bowl, combine the kale, carrots, radishes, red onion, and cooked red quinoa. Add the dressing and toss well. Transfer the salad to a large serving platter and serve immediately.