Curried Quinoa Salad with White Beans + Kale - Ends + Stems with Chef Alison

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 teaspoon Curry Powder
• 1 Tablespoon Kosher Salt (divided)
• 1 15-ounce can White Beans
• 1 bunch Lacinato Kale
• 7 Tablespoons Extra Virgin Olive Oil (divided)
• 1 Red Bell Pepper
• 1 Cucumber
• 1 Pomegranate
• 4 Tablespoons Balsamic Vinegar
• 1 teaspoon Dijon Mustard
• 1 teaspoon Honey
• 1 ⁄ 4 teaspoon Black Pepper
• 3 Green Onions