Kale and Quinoa Salad with Apples, Walnuts and Goat Cheese

Steps

1. 1

   Combine the quinoa, water and 1/2 teaspoon salt in a small saucepan and bring to a boil. Cover, reduce the heat to low and simmer until the water is absorbed, about 15 minutes.

2. 2

   Take the pan off the heat and let it stand, covered, for 5 minutes. Fluff with a fork and spread on a plate to cool.

3. 3

   Toast the walnuts in a dry skillet over medium heat, shaking the pan often, until fragrant and a shade darker, 4 to 6 minutes. Transfer to a plate.

4. 4

   Whisk the vinegar, mustard, maple syrup, shallot and 1/2 teaspoon salt in a large bowl, then whisk in the oil.

5. 5

   Add the kale, 2 tablespoons of the dressing and a pinch of salt to a separate bowl. Massage with your hands until the leaves darken and shrink by about a third.

6. 6

   Add the cooled quinoa, apple, walnuts and the remaining dressing to the kale and toss well. Top with the goat cheese and serve.