Quinoa and kale salad Recipe - Los Angeles Times

Ingredients

• 1 1/4 cups quinoa, well rinsed under running water
• 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
• 3/4 cup drained canned garbanzo beans
• 1 tablespoon plus 1/2 teaspoon ground cumin
• Kosher salt
• 1 cup kale (preferably dinosaur or dacinato), stemmed and cut in ribbons
• 1/2 cup chopped celery
• 1/3 cup currants
• 1/4 cup cut jarred piquillo peppers, drained and cut into strips
• 3 tablespoons chopped green onions
• 2 tablespoons chopped parsley
• Zest and juice of 1 lemon
• 1/4 teaspoon black pepper
• 2 tablespoons red wine vinegar