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
- quinoa: 0.66667 cup
- ⅓ cups water: 1 piece
- bunch kale, torn into bite-sized pieces: 1 piece
- avocado - peeled, pitted, and: 0.5 piece (diced)
- cucumber: 0.5 cup (chopped)
- red bell pepper: 0.33333 cup (chopped)
- red onion: 2 Tbsp (chopped)
- crumbled feta cheese: 1 Tbsp
- olive oil: 0.25 cup
- lemon juice: 2 Tbsp
- ½ tablespoons Dijon mustard: 1 piece
- sea salt: 0.75 tsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
-
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. Grace Magyar
