Red Quinoa and Kale Salad with Toasted Hazelnuts and Honey Balsamic Vinaigrette - Nuthealth.org

Ingredients

• ½ cup dry red quinoa, rinsed well
• 1 cup water
• 5 cups thinly sliced kale leaves
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon fine sea salt
• 1 cup toasted Oregon hazelnuts, chopped
• ½ cup dried cherries
• 2 tablespoons crumbled feta cheese
• 2 tablespoons finely chopped shallot
• ¼ cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• ½ teaspoon fine sea salt
• ¼ teaspoon ground black pepper