Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

salad
Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Ingredients

  • 2/3 cup quinoa
  • 1 1/3 cups water
  • 1 bunch kale, torn into bite-sized pieces
  • 1/2 avocado - peeled, pitted, and diced
  • 1/2 cup chopped cucumber
  • 1/3 cup chopped red bell pepper
  • 2 tablespoons chopped red onion
  • 1 tablespoon crumbled feta cheese
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons Dijon mustard
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Method

  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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