Red Quinoa with Raw Kale and Mahon Cheese

2/3 cup Red Quinoa
3 cups Kale of your choice, leaves sliced into ribbons, ribs finely diced
1 medium carrot, peeled and grated
1/3 cup walnuts, toasted and roughly chopped
¼ cup grated Mahon, Parmigiano, or Pecorino Cheese
juice of 1 large lemon
3 tablespoons extra virgin olive oil
salt and pepper to taste

Bring a large pot of salted water to boil.  Add the quinoa.  Cook for 20 – 30 minutes or until tender.  Quinoa will still have a good “snap” to it.  Drain well.  While warm, add the lemon juice and olive oil.  Toss to coat.  Allow to cool to room temperature (or not).  Add the kale, carrots, walnuts and cheese.

Toss well.  Serve immediately or refrigerate overnight.

Serves 2 generously for lunch with next day leftovers!