Kale Salad with Red Quinoa and Carrots Recipe
Cook quinoa according to package instructions, about 20 minutes. Drain any liquid, then spread on a rimmed baking sheet to cool.
Meanwhile, very thinly slice carrots on the diagonal. Whisk together oil, vinegar, pomegranate molasses, salt and pepper in a small bowl.
In a large bowl, stir together dressing with quinoa, carrots and kale. Divide salad among plates and scatter cheese and nuts on top.
From Camp Sunset: A Modern Camper's Guide to the Great Outdoors(Oxmoor House), edited by Elaine Johnson and the editors of Sunset.