Zesty Quinoa and Kale Salad with Avocado Dressing Bliss
Enjoy a Zesty Quinoa and Kale Salad with Avocado Dressing that's refreshing, nutritious, and easy to prepare, perfect for busy nights or meal prep.
Equipment
- Medium saucepan
- large mixing bowl
- blender or food processor
- spatula
Ingredients
For the Salad
- 1 cup quinoa rinse to remove the natural coating for fluffier grains.
- 2 cups water or vegetable broth using broth adds extra depth of flavor.
- 3 cups kale chopped to maximize nutrition and texture (remove tough stems).
- 1 cup cherry tomatoes halve for bursts of sweetness in every bite.
- 1 cucumber diced to add a refreshing crunch.
- ½ red bell pepper diced for a hint of sweetness and vibrant color.
- ¼ cup red onion finely chopped to add a zesty bite.
- ¼ cup fresh parsley chopped for a burst of herbal freshness.
- ½ cup feta cheese (optional) crumbled for a salty kick if desired.
- Salt and pepper to taste season to enhance all the flavors.
For the Avocado Dressing
- 1 ripe avocado creamy base rich in healthy fats.
- ¼ cup fresh lemon juice adds brightness and helps prevent browning.
- 1 tablespoon olive oil for a silky texture and added richness.
- 1 clove garlic minced for an aromatic flavor boost.
- Water as needed add gradually for your preferred dressing consistency.
Instructions
Step-by-Step Instructions
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, then reduce heat to low and cover. Simmer for 15 minutes or until the liquid is absorbed and the quinoa appears fluffy. Remove from heat and let it cool slightly while you prepare the kale.
- In a large mixing bowl, add the chopped kale along with a pinch of salt. Using your hands, massage the kale for 2-3 minutes until it wilts and softens.
- Now, add the halved cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, and parsley to the bowl with the massaged kale. Gently mix all the vegetables together.
- Once the quinoa is cooled, gently fold it into the vegetable mixture. Use a spatula to combine, being careful not to mash the ingredients.
- In a blender or food processor, combine the ripe avocado, fresh lemon juice, olive oil, minced garlic, and a pinch of salt and pepper. Blend until smooth, adding water gradually until you reach your desired consistency.
- Drizzle the creamy avocado dressing over the quinoa and kale salad. Using tongs or a large spoon, toss everything gently to ensure the salad is evenly coated.
- If you choose to include feta cheese, sprinkle the crumbled cheese over the top of the salad. Season with additional salt and pepper to taste.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors meld beautifully, and it tastes just as refreshing.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 300mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 1000IUVitamin C: 50mgCalcium: 100mgIron: 3mg
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