Sauteed Kale, Caramelized Onions, and Crumbled Goat Cheese Quinoa Bowl

Sometimes the best salads are those served warm. This simple salad comes together in under 30 minutes and is a gorgeous and bright side dish or light lunch. The key, I’ve found, is to be patient while sauteing the onions. Make sure they are soft and sweet before adding the kale to the pan. 

• Kale

• White or yellow onion

• Quinoa

• Goat cheese

• Lemons

• Dijon mustard

• Garlic

• Olive oil

• Salt and Pepper

1. Add 1 cup quinoa and two cups water to a small stock pot. Bring to a boil, then reduce heat to low. Simmer while covered for ~10 minutes until all of the liquid is absorbed. Once quinoa is done, add a swirl of olive oil tto prevent it from sticking together.

2. Dice one half of a white or yellow onion into half moons. Add to a saute pan with 1 tablespoon of olive oil and sauté, while covered, over low-medium heat.

3. Make your dressing: combine 1 tablespoon lemon juice, ½ teaspoon Dijon mustard, ¼ teaspoon cracked black pepper, 1 clove minced garlic, 3 tablespoons olive oil, and several grinds of salt. (This dressing is from Genius Kitchen)

4. Wash 1 bunch of kale. Rip the leaves off the stems into small shreds.

5. Check your onions after 10 minutes. If they are soft and malleable with a spoon, proceed to the next step. If not, continue cooking until onions are tender. 

6. Add shredded kale to the pan. Swirl vegetables together and saute for 5-10 minutes until kale is wilted (stirring every 2-3 minutes). 

7. When kale and onions are wilted, stir in the quinoa. If you plan to serve all at once, place in a big bowl and toss with dressing to taste, topping with crumbled goat cheese. Otherwise, serve up your desired amount of salad in an individual bowl and toss with dressing and goat cheese, reserving the rest in the fridge to reheat and dress later.