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Quinoa Salad with Kale, Pine Nuts, and Parmesan

By Jessica Harlan and Kelley Sparwasser

3.9

(38)

Image may contain Plant Food Produce Bowl Vegetable and Bean

We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad a day ahead; the flavors develop and deepen with a little extra time in the fridge. It's also delicious served warm or at room temperature.

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