Quinoa, Kale, and Avocado Salad with Lemon Dijon Vinaigrette Dressing recipe
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Ingredients
- 1 cup olive oil ⅓ cup fresh lemon juice 1 shallot, diced 1 ½ tablespoons Dijon mustard 1 tablespoon honey 1 pinch kosher salt 2 cups water 1 cube chicken bouillon 1 cup quinoa 2 tablespoons olive oil 1 red onion, minced 2 cloves garlic, minced 1 bunch fresh kale, chopped 1 cup pine nuts 1 avocado - peeled, pitted, and diced salt and ground black pepper to taste
Nutrition Info
- 536.9 caloriescarbohydrate: 30.1 gcholesterol: 0.1 mgfat: 44.4 gfiber: 5.4 gprotein: 9.9 gsaturatedFat: 6.3 gservingSize: -sodium: 315.3 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Quinoa, Kale, and Avocado Salad with Lemon Dijon Vinaigrette Dressing
Directions
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Blend 1 cup olive oil, lemon juice, shallot, Dijon mustard, honey, and kosher salt together in a blender until dressing is smooth and creamy.
Bring water and chicken bouillon to a boil in a saucepan, add quinoa, reduce heat to medium-low, and simmer until liquid is absorbed, about 15 minutes. Fluff quinoa with a fork and transfer to a large bowl.
Heat remaining olive oil in a large saucepan over medium-high heat, saute onion and garlic in hot oil until golden, 5 to 7 minutes. Stir kale into onion mixture, saute until kale is tender, 5 to 10 minutes.
Stir kale mixture into quinoa. Pour dressing over the top and add pine nuts and avocado, toss to coat. Serve warm or cold.