Zesty Quinoa and Kale Salad with Creamy Avocado Dressing
This Zesty Quinoa and Kale Salad with Avocado Dressing is a colorful and nutritious dish that offers flavor and health in every bite.
Equipment
- Medium saucepan
- large mixing bowl
- blender or food processor
Ingredients
For the Salad
- 1 cup quinoa Rinsing removes the natural coating that can make quinoa taste bitter.
- 2 cups water or vegetable broth Using broth enhances the salad’s flavor.
- 3 cups kale, chopped Remove the stems for a tender texture.
- 1 cup cherry tomatoes, halved Adds color and sweetness.
- 1 medium cucumber, diced Refreshingly crunchy.
- ½ medium red bell pepper, diced Adds a sweet crunch.
- ¼ cup red onion, finely chopped Adds a flavorful kick.
- ¼ cup fresh parsley, chopped Elevates taste and aroma.
- ½ cup feta cheese, crumbled Optional for a creamy, salty contrast.
- Salt and pepper to taste Essential for enhancing flavors.
For the Avocado Dressing
- 1 ripe avocado Provides creaminess.
- ¼ cup fresh lemon juice Brightens flavors.
- 1 tablespoon olive oil Adds richness.
- 1 clove garlic, minced Adds aromatic flavor.
- Salt and pepper to taste
- Water, as needed for consistency Adjust for desired thickness.
Instructions
Step-by-Step Instructions
- In a medium saucepan, bring 2 cups of water or vegetable broth to a rolling boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is fluffy.
- While the quinoa cooks, take a large mixing bowl and add the chopped kale, sprinkling a pinch of salt over it. Massage the kale with your hands for about 2-3 minutes until it wilts.
- Once the kale is tender, add the halved cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, and fresh parsley to the bowl. Gently mix everything together.
- Fluff the cooled quinoa with a fork before adding it to the vegetable mixture. Gently fold to combine.
- In a blender, combine the avocado, lemon juice, olive oil, minced garlic, and a pinch of salt and pepper. Blend until smooth, adding water gradually for desired thickness.
- Drizzle the creamy avocado dressing over the salad and toss gently to coat everything.
- If desired, sprinkle crumbled feta cheese over the top for added richness.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. Re-massage the kale if some is leftover.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 5mgSodium: 150mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 100IUVitamin C: 90mgCalcium: 100mgIron: 2mg
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