Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette recipe
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Ingredients
- ⅔ cup quinoa 1 ⅓ cups water 1 bunch kale, torn into bite-sized pieces ½ avocado - peeled, pitted, and diced ½ cup chopped cucumber ⅓ cup chopped red bell pepper 2 tablespoons chopped red onion 1 tablespoon crumbled feta cheese ¼ cup olive oil 2 tablespoons lemon juice 1 ½ tablespoons Dijon mustard ¾ teaspoon sea salt ¼ teaspoon ground black pepper
Nutrition Info
- 342.5 caloriescarbohydrate: 35.4 gcholesterol: 2.1 mgfat: 20.3 gfiber: 6.4 gprotein: 8.9 gsaturatedFat: 3.1 gservingSize: -sodium: 552.1 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette
Directions
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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.