Quinoa Kale salad with Avocado, Feta and Lemon Balsamic Vinaigrette
- Yield: 4 1x
- Category: side
- Cuisine: New American
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups water (+ Pinch of sea salt)
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- Zest from 1 medium lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher or sea salt
- Fresh cracked black pepper (to taste)
- 5 cups curly kale (1 bunch, chopped or torn into small pieces)
- 1 large avocado (seeded, peeled and diced)
- 1 large avocado (seeded, peeled and diced)
Instructions
- Toated quinoa in an empty saucepan for 1-2 minutes.
- Then combine the quinoa, water and salt and bring to a boil, and after the water begins to boil.
- reduce the heat to a simmer and cover. Cook for about 12-15 minutes until water has been absorbed and remove from heat.
- While quinoa is cooking, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, mustard, salt and pepper.
- In a large bowl, toss together the kale leaves with the dressing.
- After quinoa has been cooked add directly to the salad bowl with the kale. Mix and top with feta and avocado. Serve while still warm.
Notes
I ended up using the juice from all the lemon. Depending on your taste and if you like lemons, you might want to keep some on the side.