RECIPE FRIDAY: Quinoa Greens Feta Salad

Recipe shared through courtesy of Be Nourished By Nature

Ingredients:

2 medium or 3 small beets (any color) roasted
1 cup kale or green of your choice (collard greens, chard, beet greens)
1 cup quinoa

Salt, preferably kosher salt, to taste
2 tablespoons sherry vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)
1/2 cup broken walnut pieces
2 ounces feta or goat cheese, crumbled (more if desired for garnish)
1/4 cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint
1. Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
2. Bring the water back to a boil, and add the quinoa and cook as directed.
3. While the quinoa is cooking, make the vinaigrette: Whisk together the sherry and balsamic vinegar, salt, garlic and mustard. Whisk in the oil(s). Add to the quinoa. Peel and dice the beets and add, along with the greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.
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