Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Directions

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

Methods :

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.