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

"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!"

Ingredients

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  • 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

    • Directions

  • Prep
  • Cook
  • Ready In
    1. 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. 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. 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.

    Footnotes

    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 342 calories;20.3 g fat;35.4 g carbohydrates;8.9 g protein;2 mg cholesterol;552 mg sodium.Full nutrition
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