1 1/4 cups quinoa, well rinsed under running water 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided 3/4 cup drained canned garbanzo beans 1 tablespoon plus 1/2 teaspoon ground cumin Kosher salt 1 cup kale (preferably dinosaur or dacinato), stemmed and cut in ribbons 1/2 cup chopped celery 1/3 cup currants 1/4 cup cut jarred piquillo peppers, drained and cut into strips 3 tablespoons chopped green onions 2 tablespoons chopped parsley Zest and juice of 1 lemon 1/4 teaspoon black pepper 2 tablespoons red wine vinegar

Step 1 In a large pot of boiling salted water, cook the quinoa until tender, about 15 minutes. Drain well, fluff on a rimmed baking sheet and set aside to cool.

Step 2 In a saute pan heated over medium-high heat until hot, add 2 tablespoons olive oil and the garbanzo beans, sprinkling over the ground cumin and a pinch of kosher salt. Saute until the beans are lightly colored and aromatic. Remove from heat and set aside to cool.

Step 3In a large bowl, toss the quinoa with the garbanzos, kale, celery, currants, piquillo peppers, green onions, parsley and lemon zest with quinoa.

Step 4To make the dressing, whisk together the remaining one-half cup olive oil, red wine vinegar and the juice from the zested lemon, three-fourths teaspoon kosher salt, or to taste, and black pepper.

Step 5Add the dressing to the salad, a few tablespoons at a time, tossing to coat. You may not use all of the dressing. Taste and season if desired. This makes about 5 1/2 cups salad.

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