Kale and Rhubarb Salad

Rinse and dry the produce. Strip kale leaves from the stalk, and rip into 2 inch pieces. Thinly slice the rhubarb at a diagonal, forming thin, 1 inch long pieces. Peel and dice shallot. Zest and juice the lemon into a small bowl. Preheat the oven to 350 degrees.

Rinse quinoa in a fine mesh sieve and place in small pot with 2 cups of water and ¼ t salt. Cook for 10-12 minutes on medium high heat, or until water is absorbed and the germ ring starts to separate from each grain.

To make the dressing, place diced shallot, garlic, lemon juice and zest, mustard, ¼ teaspoon salt and ½ teaspoon pepper into a blender. Blend on high speed, adding 2 tablespoons olive oil slowly, until everything is combined.

Toss kale leaves and rhubarb slices with the dressing in a large serving bowl, then set it aside to soak in the flavors.

In a small bowl, combine 1 tablespoon agave, 1/4 t salt, and cayenne with hazelnuts. Toss until coated, and then add brown sugar. Toss and distribute into one layer on a parchment paper-lined baking sheet. Bake in the oven for 10 minutes.

Allow the hazelnuts to cool, then roughly chop. To serve, first plate the kale and rhubarb mix, then top with ½ cup of quinoa, and garnish with the chopped hazelnuts. Enjoy!