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First, prepare the cooking liquid for your quinoa. You will need 1 1/2 cups of water, a heavy pinch of kosher salt, lemon zest (about 1/4 of a lemon’s worth), and a sprinkle of garlic powder. Bring the liquid to a boil, then add 3/4 cup of quinoa. Cover the pot, drop the heat, and allow it to simmer for 15 minutes.
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While the quinoa is cooking, saute the red onion, garlic, grape tomatoes (or chopped large tomatoes with seeds removed), and chopped kale using 1 tablespoon of olive oil. Put a lid on it, and allow the kale to wilt down.
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While the kale is wilting, combine the Litehouse Organic Ranch salad dressing, capers, fresh basil, salt & pepper in a large salad bowl. Add the sautéed vegetables and fully cooked quinoa (make sure there is no water remaining) to the salad bowl.
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Toss the salad together to combine all of the flavors. Enjoy warm or chilled. When you are ready to serve, top with crumbled feta and toasted pine nuts.