Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette
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recipe
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Ingredients:
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Salad
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2/3 cup quinoa
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1 1/3 cups water
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1 bunch kale, torn into bite-sized pieces
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1/2 avocado - peeled, pitted, and diced
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1/2 cup chopped cucumber
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1/3 cup chopped red bell pepper
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2 tablespoons chopped red onion
Directions:
- 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.
- 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.
- 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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