Quinoa Salad from Chef Beppe Galazzi at Fontana Restaurant at the Biltmore
2-1/2 c kale
1/2 c quinoa
2 ripe hass avocados, thickly sliced
16 cherry or grape tomatoes, halved
1/4 c extra virgin olive oil
juice of 1 fresh lemon
juice of 1 fresh lime
salt and pepper
1/2 c salted roasted pumpkin seeds
1/2 c shaved red onion
Remove the hard center ribs of the kale. Coarsely chop the leaves. in a pot, add enough water to cover the kale, and bring to a boil. add salt and blanch the kale leaves. set kale aside.
Cook the quinoa in the same boiling water for 12-15 minutes. Pour out the water and let quinoa cool.
In a bowl, combine the quinoa, kale, avocado, and tomatoes. add olive oil, lemon juice, lime juice, salt, and pepper and toss to combine. Garnish with red onion and pumpkin seeds.