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

Recipe by: Stephanie Ford

"Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook15 m
  • Ready In40 m
  • 1Bring 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.
  • 2Place 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.
  • 3Whisk 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 342 cals
  • Salad
  • 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
  • Dressing
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    342
    17%
  • Fat:
    20.3
    31%
  • Carbs:
    35.4
    11%
  • Protein:
    8.9
    18%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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