Quinoa, Kale, and Avocado Salad with Lemon Dijon Vinaigrette Dressing

Quinoa, Kale, and Avocado Salad with Lemon Dijon Vinaigrette Dressing

by Clayton Sutton 1 year ago
5 (4)
25 minutes
536.9 kcal
30.1 g carbs
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Description

Love this healthy, quick recipe, perfect for a summer BBQ or a classy dinner! Hope you enjoy this as much as I do! I am new writing down my recipes, and would love some positive feedback! You can substitute sea salt for kosher salt, if desired.

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
Directions
  1. 1. Blend 1 cup olive oil, lemon juice, shallot, Dijon mustard, honey, and kosher salt together in a blender until dressing is smooth and creamy.
  2. 2. 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.
  3. 3. 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.
  4. 4. Stir kale mixture into quinoa. Pour dressing over the top and add pine nuts and avocado; toss to coat. Serve warm or cold.
Nutrition Facts
serving: 8 servings
calories: 536.9 kcal
carbohydrates: 30.1 g
protein: 9.9 g
saturated fat: 6.3 g
cholesterol: 0.1 mg
sodium: 315.3 mg
fiber: 5.4 g
sugar: 3.9 g