This nutty and fresh salad is full of pine nuts, black olives, and tomatoes. It’s great for picnic lunches because the kale will hold its shape and texture when transported or kept out for a bit. I like to mix this salad in a large bowl while the quinoa cooks, then fluff the grains and fold them in last. Use boiling water for fluffy grains and cold for sticky ones.
Infuse the oil and make the sauce. In a medium pot over medium-low heat, combine the olive oil, pine nuts, garlic, and red pepper flakes. Warm for about 2 minutes, just until the pine nuts begin to lightly brown, then transfer the mixture to a large bowl and set aside.
Rinse and cook the quinoa. Place the quinoa in a fine-mesh sieve, and rinse it well. Transfer the quinoa to the same medium pot; add ¾ teaspoon of salt and the boiling water. Place the pot over high heat and bring the water back to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes. Remove from the heat and let the quinoa steam, covered, for 10 minutes.
Make the kale salad. Add the lemon juice and the remaining ½ teaspoon of salt to the bowl with the olive oil and pine nuts. Stir well, then add the black olives, kale, scallions, and tomatoes, tossing to coat. Using a fork, fluff the quinoa, then, a bit at a time, mix it into the kale salad. Taste and adjust the seasoning, adding extra lemon juice, olive oil, or salt as desired. Serve cold or at room temperature inside of a toasted tortilla. Refrigerate leftovers, which keep very well, for up to 4 days.
Notes
Tip: To toast the tortillas, place directly onto the oven rack and warm on 350°F until hot, about 5 minutes.