Gold & Green Grilled Grain Bowl

This summery and savory salad tosses grilled artichokes and olives together with some massaged kale, a tangy vinaigrette, chickpeas, and pine nuts. Prep this on the weekend and enjoy all week long!

INGREDIENTS

• 4 Tbsp. DeLallo Golden Sweet Balsamic Style Vinegar
• 2 Tbsp. DeLallo Extra Virgin Olive Oil
• 1/2 tsp. granulated garlic
• 1 tsp. honey
• 1 tsp. DeLallo Dijon Mustard
• Salt + pepper, to taste
• SALAD:
• 1 bunch kale, stalks removed and leaves roughly chopped
• 1 cup quinoa, cooked according to package instructions
• 1 can DeLallo Chickpeas, drained and rinsed
• 1 and ½ cups DeLallo Seasoned Grilled Olives, drained
• 1 jar DeLallo Grilled Artichokes Halves, drained and roughly chopped
• A few handfuls toasted pine nuts or almonds

DIRECTIONS

1. Mix all of your dressing ingredients in a jar with a whisk until combined.
2. Add your chopped kale to a large bowl. Pour in ½ of your dressing, and rub the kale for a minute or two, until the leaves become bright green and slightly wilted.
3. Add your quinoa, chickpeas, olives, and artichokes to the kale, and toss with the rest of the dressing.
4. Top with pine nuts or almonds, and serve immediately, or store, covered, in the refrigerator. This salad gets better as it sits!