Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Name: Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 1
Cuisine: Global
Ingredients: 1 avocado - peeled, pitted, and diced; 118 milliliters chopped cucumber; 2 Tbsps Dijon mustard; 1 Tbsp crumbled feta cheese; 0 teaspoons ground black pepper; 1 bunch kale, torn into bite-sized pieces; 2 Tbsps lemon juice; 59 milliliters olive oil; 158 milliliters quinoa; 79 milliliters chopped red bell pepper; 2 Tbsps chopped red onion; 1 serving Salad; 1 teaspoons sea salt; 1 serving Dressing; 315 milliliters water

You can never have too many main course recipes, so give Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette A mixture of ground pepper, olive oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 40 minutes. If you like this recipe, you might also like recipes such as Kale and Quinoa Salad with Lemon Vinaigrette, Kale, Edamame & Quinoa Salad with Lemon Vinaigrette, and Kale, Edamame & Quinoa Salad with Lemon Vinaigrette.

Instructions

Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.

Ingredients you will need

Quinoa

Water

Equipment you will use

Sauce Pan

Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.

Ingredients you will need

Bell Pepper

Feta Cheese

Red Onion

Cucumber

Avocado

Quinoa

Water

Kale

Equipment you will use

Steamer Basket

Sauce Pan

Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.

Ingredients you will need

Dijon Mustard

Black Pepper

Lemon Juice

Olive Oil

Sea Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Equipment

Ingredients

Servings:

avocado - peeled, pitted, and diced 118milliliters

chopped cucumber 2Tbsps

Dijon mustard 1Tbsp

crumbled feta cheese 0teaspoons

ground black pepper 1bunch

kale, torn into bite-sized pieces 2Tbsps

lemon juice 59milliliters

olive oil 158milliliters

quinoa 79milliliters

chopped red bell pepper 2Tbsps

chopped red onion 1serving

Salad 1teaspoons

sea salt 1serving

Dressing 315milliliters

water

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Beaulieu Vineyard Carneros Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Beaulieu Vineyard Carneros Chardonnay

Fine yellow-green gold color. The opulent, forward fruit strongly manifests itself with rich, pear-honey and vanilla extract aromas, with overtones of fresh herbs and marzipan. Very full, lush flavors reveal integrated, typically Carneros, ripe apple and peachy fruit combined with the spicy vanilla-cinnamon elements of oak. The finish is creamy, round, and toasty, neither "charry" nor resiny, the oak finely balanced the powerful fruit. This is a luxuriously textured, high extract wine; a great foil for rich fish dishes, savory chicken, or a veal roast.