Name: Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Quinoa - ⅔ cup; Water - 1 ⅓ cups; Kale, torn into bite-sized pieces - 1 bunch; Avocado - peeled, pitted, and diced - ½; Chopped cucumber - ½ cup; Chopped red bell pepper - ⅓ cup; Chopped red onion - 2 tablespoons; Crumbled feta cheese - 1 tablespoon; Olive oil - ¼ cup; Lemon juice - 2 tablespoons; Dijon mustard - 1 ½ tablespoons; Sea salt - ¾ teaspoon; Ground black pepper - ¼ teaspoon

Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Recipe information

Cooking:

25 min.

Servings per container:

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Ingredients for - Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

1. Quinoa - ⅔ cup

2. Water - 1 ⅓ cups

3. Kale, torn into bite-sized pieces - 1 bunch

4. Avocado - peeled, pitted, and diced - ½

5. Chopped cucumber - ½ cup

6. Chopped red bell pepper - ⅓ cup

7. Chopped red onion - 2 tablespoons

8. Crumbled feta cheese - 1 tablespoon

9. Olive oil - ¼ cup

10. Lemon juice - 2 tablespoons

11. Dijon mustard - 1 ½ tablespoons

12. Sea salt - ¾ teaspoon

13. Ground black pepper - ¼ teaspoon

How to cook deliciously - Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

1. Stage

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. Stage

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. Stage

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. Grace Magyar