- Dressing:
- 1 cup olive oil
- 1/3 cup fresh lemon juice
- 1 shallot, diced
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 pinch kosher salt
- Salad:
- 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
- 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.
04/17/2018
recipepes.com
Quinoa, Kale, and Avocado Salad with Lemon Dijon Vinaigrette Dressing, recipe
PT15M
PT1H
5
455 calories
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