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Kale and Quinoa Salad with Dates and Almonds

• 1 TB olive oil
• 1 small onion, diced
• salt
• 1/2 cup red quinoa
• 1 garlic clove, diced
• 1 bunch Tuscan kale, stems removed, finely chopped
• 1/2 cup whole dates, pitted and chopped
• 1/2 cup whole almonds, chopped
• 2 TB fresh orange juice
• 2 TB fresh lime juice
• 2 tsp pure maple syrup
• 1/4 cup extra-virgin olive oil
• salt and freshly ground pepper

Heat 1 TB olive oil in a saute pan over medium heat. Add onions and sprinkle with salt. Cook, stirring occasionallu until brown and caramelized, about 20 minutes. Remove from heat. In a saucepan, add the garlic and quinoa. Prepare quinoa according to package directions. 

To make the dressing, whisk the citrus juices together with the maple syrup and olive oil

Toss the kale with the still-warm quinoa and the caramelized onions. Add about half the dressing, the dates, and almonds. Season with salt and pepper. Add more dressing if desired. Serves 4.

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