Nutty Summer Picnic Salad

(4 servings)

½ cup quinoa

1 large bunch of kale

1 bunch Swiss chard

8-9 sun-dried tomatoes (diced)

¼ cup pine nuts

1 cup sliced mushrooms

3 large cloves garlic

1/8 to 1/4 cup balsamic vinegar

Finely chop kale and Swiss chard together.

Steam greens mixture (kale and Swiss chard) 7 minutes with minced garlic. Drain and squeeze out moisture.

Prepare ½ cup dry quinoa, according to package directions.

Sauté mushrooms over medium heat in lightly olive oiled skillet- use paper towel to wipe out oil, leaving a sheen before adding mushrooms.

Toss all ingredients together with pine nuts and balsamic vinegar.

Chill and serve.