1 cup quinoa
2 cups water
3 Tb olive oil
1.5 Tb white balsamic vinegar
1/2 lemon, juiced (roughly)
1 bunch lacinato kale, ribs removed and roughly chopped
1 can chickpeas, drained
1/2 cup golden raisins (roughly)
1/2 cup pepitas (roughly)
2 oz feta, crumbled (roughly)
1 tsp salt
Add quinoa and water to a saucepan, and bring to a boil. Once boiling, cover and reduce the heat to a simmer. Let cook for 15 minutes, and then remove from the heat. The water should be absorbed, and the quinoa should be tender.
While the quinoa cooks, make your vinaigrette. Whisk together the vinegar, lemon juice, and salt until the salt is dissolved. Then slowly whisk in the olive oil until well combined.
"Massage" the chopped kale a bit by squeezing it firmly with your fingers a few times, until you notice that the leaves are a bit more tender. Toss the kale, chickpeas, and golden raisins with the vinaigrette, and let sit until the quinoa is done.
When the quinoa is finished, toss it immediately with the vinaigrette, kale, chickpeas, and golden raisins. Then toss in the feta cheese, and stir to combine. Taste, and add more salt or lemon juice if desired.
Serve topped with a good handful of pepitas.