4 cups kale, washed and chopped*
1/2 cup uncooked quinoa, rinsed
3 Tablespoons toasted sunflower seeds
1/4 cup diced red bell pepper
2/3 cup red seedless grapes, sliced in half
1/2 cup feta cheese
1 1/2 Tablespoons champagne vinegar
1 1/2 teaspoon minced shallots (or 1 large shallot)
1/4 cup canola oil
3 Tablespoons olive oil
3/4 teaspoon dried tarragon leaves
1 teaspoon kosher salt
1/4 teaspoon pepper
1 lemon, zested
In a small bowl combine vinegar, shallots and salt and set aside for 10 minutes to let the shallots soften. Add tarragon and pepper, then slowly whisk in oils to emulsify the vinaigrette. Stir in lemon zest and set aside.
Cook the 1/2 cup quinoa with 1 cup water for 15 minutes. Once all the liquid has been absorbed, move the cooked quinoa to a bowl to cool and set aside.
Place the kale and 1/4 cup of the vinaigrette in a large bowl and massage with hands for a couple of minutes. Add cooked quinoa, toasted sunflower seeds, bell pepper, grapes, feta and the rest of the dressing (as desired) and combine well. Refrigerate for at least 30 minutes before serving.
*I buy the bag of cleaned and chopped kale from Trader Joe's because it's so easy! :)