Quinoa Avocado Kale Bowl with Balsamic Dijon Dressing recipe

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Ingredients

1 ½ teaspoons olive oil
1 teaspoon balsamic vinegar
¼ teaspoon Dijon mustard
¼ teaspoon lime juice
salt and ground black pepper to taste
½ cup cooked quinoa
1 leaf kale, stemmed and chopped
4 cherry tomatoes, sliced into thirds
¼ avocado, sliced
1 tablespoon diced cucumber
1 tablespoon diced red onion
1 tablespoon diced green bell pepper
1 tablespoon crumbled goat cheese

Nutrition Info

316.5 calories
carbohydrate: 31.9 g
cholesterol: 5.6 mg
fat: 18.8 g
fiber: 7.5 g
protein: 8.1 g
saturatedFat: 3.6 g
servingSize: -
sodium: 249.7 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk olive oil, balsamic vinegar, Dijon mustard, and lime juice together in a bowl to make dressing. Season with salt and pepper.

  2. Place quinoa in a bowl. Massage kale pieces with your hands until slightly softened, spread over quinoa. Layer tomatoes, avocado, cucumber, red onion, and green bell pepper over kale. Drizzle dressing on top. Garnish with goat cheese.

Recipe Yield

1 bowl

Recipe Note

I love quinoa and my husband loves rice bowls so I decided to combine the two. I really do not have a recipe but instead I use whatever I have in the fridge. This is so versatile, feel free to add leftover roasted chicken, bacon bits, steak, or even roasted vegetables. Generally, I do not measure any of the ingredients so do not hold true to my measurements below.

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