Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa in a fine-mesh sieve under cold water. Combine the quinoa and the water in a small saucepan and bring to a boil over medium-high heat.

2. Reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from the heat, keep covered for 5 minutes, then fluff with a fork and let cool.

3. Whisk the olive oil, lemon juice, Dijon mustard, sea salt, and ground black pepper together in a small bowl to make the dressing.

4. Place the torn kale in a large bowl. Pour half of the dressing over it and massage the leaves with your hands for 1 to 2 minutes until they soften slightly.

5. Add the cooled quinoa, chopped cucumber, chopped red bell pepper, and chopped red onion to the kale and toss gently.

6. Gently fold in the diced avocado, then pour over the remaining dressing and toss to coat.

7. Divide the salad among plates or bowls and sprinkle the crumbled feta cheese over the top before serving.