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Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

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Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Directions

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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
  • 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.
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