Toasted Walnut, Quinoa, Kale Salad and Lemon Vinaigrette

Ingredients

1 cup quinoa
1 1/2 cups water
1 tbsp chopped thyme
1/2 cup chopped  walnuts
1 tsp olive oil
1/2 cup julienned kale
1 tbsp chopped dill
1 tbsp chopped  parsley/ coriander leaves
2 tbsp sliced green onions
1 tbsp finely grated Parmesan cheese
salt to taste

For the lemon vinaigrette:
2 tbsp fresh squeezed lemon juice
6 tbsp extra-virgin olive oil

Makes 1/4 cup or 4 ounces Lemon Vinaigrette (If too tart, add a pinch of sugar.)

Method

1. Rinse quinoa under running water in a strainer.
2. Add quinoa, water and thyme together in a pan, bring to a boil; then reduce heat to a simmer and cook for approximately 20 minutes. When cooked, remove from pan and spread on a pan to cool in refrigerator.
3. Coat chopped walnuts in olive oil and toast until golden brown in a  pan  or brown in the oven.
4. Combine cooked quinoa with all of the remaining ingredients together. Mix with enough lemon vinaigrette to lightly coat ingredients.

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