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Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette
Prep
25 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight salads because it comes together in just forty minutes and keeps me full all afternoon. The beauty of this dish is how nutritious it is without feeling like a chore to make. Kale is packed with vitamins and antioxidants that support your immune system, while quinoa provides complete protein to keep you satisfied. The creamy avocado, crisp vegetables, and tangy lemon Dijon vinaigrette create layers of flavor that prove healthy eating doesn't have to be boring. Best of all, most of these ingredients are probably already in your kitchen.
Ella x
Ingredients
- ⅔ cup quinoa⅔ cup quinoa
- 11 ⅓ cups water
- 11 bunch kale, torn into bite-sized pieces
- ½ avocado - peeled, pitted, and diced½ avocado - peeled, pitted, and diced
- ½ cup chopped cucumber½ cup chopped cucumber
- ⅓ cup chopped red bell pepper⅓ cup chopped red bell pepper
- 22 tablespoons chopped red onion
- 11 tablespoon crumbled feta cheese
Detail level
Instructions
- 1
Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
- 2
Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
- 3
Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.
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