Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Name: Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette
Total time: 40
Yield: 4
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

Recipe by Stephanie Ford from allrecipes.com

40 Mins.

Ingredients

4 servings

•

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

Instructions

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.