Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Name: Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: ⅔ cup quinoa ⅔ cup quinoa; 1 ⅓ cups water 1 ⅓ cups water; 1 bunch kale, torn into bite-sized pieces 1 bunch kale, torn into bite-sized pieces; ½ avocado - peeled, pitted, and diced ½ avocado - peeled, pitted, and diced; ½ cup chopped cucumber ½ cup chopped cucumber; ⅓ cup chopped red bell pepper ⅓ cup chopped red bell pepper; 2 tablespoons chopped red onion 2 tablespoons chopped red onion; 1 tablespoon crumbled feta cheese 1 tablespoon crumbled feta cheese

Prep: 25 minsCook: 15 mins

Prep

25 mins

Cook

15 mins

Servings

Difficulty

Medium

Vegetarian

(0)

Ingredients

Servings:

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

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.