Red Quinoa and Kale Salad with Toasted Hazelnuts and Honey Balsamic Vinaigrette – DelicioUS!

Ingredients

• 85 g dry red quinoa, rinsed well
• 235 ml water
• 335 g thinly sliced kale leaves
• 1 tbsp extra virgin olive oil
• ¼ tsp fine sea salt
• 150 g toasted Oregon hazelnuts, chopped
• 80 g dried cherries
• 2 tbsp crumbled feta cheese
• 2 tbsp finely chopped shallot
• 60 ml extra virgin olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• ½ tsp fine sea salt
• ¼ tsp ground black pepper