Ingredients
Salad:
1/4 cup quinoa (rinsed and toasted)
1 heart romaine, chopped
1 head green kale, tough stems removed and chopped
1/4 cup almonds, chopped
1/4 cup golden raisins
1/4 cup parmesan cheese, grated
For vinaigrette:
Combine juice/zest of 3 lemons, 1/4 cup+2TB olive oil, 1 minced shallot, 1 minced anchovy, 1/4 cup Parmesan cheese, 2 slivered basil leaves (there will be leftover dressing).
Preparation
Simmer quinoa in boiling water for 12-15 minutes and cool. Combine with other ingredients, mix with vinaigrette and serve.
