cook 1 cup quinoa in vegetable broth, allow to dry and cool

chop 1 bunch kale finely - season with salt and pepper and toss in extra virgin olive oil

soak raisins in hot water until plump, drain

chop 1/2 medium red onion into a small dice

grate finely 1 cup peccorino cheese

put all ingredients in a large salad bowl

add 1/4 cup pine nuts (or chopped walnuts)

add 5 tbs balsamic vinegar

toss everything together