Salmon & Kale Quinoa Salad

My next packed lunch this week was another salad. It's a bit more pricey because of the salmon, but I reckon it can survive tinned salmon as a cost saver.

Serves 4 (or 2 big lunches)

Ingredients
200 g kale, chopped & big spines removed
3 cloves garlic, crushed
1 x can artichoke hearts
1 salmon fillet, cubed (tinned or sheets work fine)
1 cup dried quinoa
2 cups water
1/2 cup parmesan, large shreds
1 tbsp olive oil
2 tbsp pine nuts, toasted
Salt & pepper to season

Dressing:
1/3 cup white wine vinegar
3 tbsp olive oil
2 tsp honey

Instructions
1. Heat water in pan until boiling, then add quinoa to boil for 10 minutes. Turn off the heat & leave for 10 minutes to allow quinoa to absorb all the water. 

2. Meanwhile, toast pine nuts in deep frying pan on dry heat until golden colour & fragrant (4 mins). 

3. Leave pine nuts on plate and re-use the deep frying pan to heat 1 tbsp olive oil on medium heat for 2 mins then add garlic & leave to warm until fragrant (2 mins). 

4. Add kale to garlic & stir in. Leave it to wilt in pan (2 mins). Keep turning the leaves to make sure that they all wilt. 

5. Turn off heat under frying pan & add artichokes, fish, pine nuts, parmesan & quinoa (when ready). Season with salt & pepper. 

6. Make dressing - add honey, vinegar & oil into a jar and shake/stir if no lid until combined. Pour over salad & mix together.