Ingredients
Salad
-
1 ⅓ cups water
-
⅔ cup quinoa
-
1 bunch kale, torn into bite-sized pieces
-
½ avocado, peeled, pitted, and diced
-
½ cup chopped cucumber
-
⅓ cup chopped red bell pepper
-
2 tablespoons chopped red onion
-
1 tablespoon crumbled feta cheese
Dressing
-
¼ cup olive oil
-
2 tablespoons lemon juice
-
1 ½ tablespoons Dijon mustard
-
¾ teaspoon sea salt
-
¼ teaspoon ground black pepper
Directions
-
Bring 1 1/3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa tender and water absorbed, 15 to 20 minutes. Set aside to cool.
-
Place a steamer basket into a saucepan with 1 inch water; bring water to a boil. Add kale, cover, and steam 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 emulsified; pour over salad.
![close up view of Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette in a bowl]()
Grace Magyar
Nutrition Facts (per serving)
| 343 | Calories |
| 20g | Fat |
| 35g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 343 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 3g | 16% |
| Cholesterol 2mg | 1% |
| Sodium 552mg | 24% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 6g | 23% |
| Total Sugars 1g | |
| Protein 9g | 18% |
| Vitamin C 157mg | 175% |
| Calcium 188mg | 14% |
| Iron 8mg | 42% |
| Potassium 856mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
