Ingredients40 m servings 313 cals
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain water and run quinoa under cold water to cool.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, 2 to 3 minutes. Place chopped kale in a bowl and refrigerate until chilled, 3 to 5 minutes.
- Mix avocado, tomato, and cucumber together in a bowl; add quinoa and kale. Sprinkle feta cheese over quinoa mixture; add Italian dressing and stir.
Per Serving: 313 calories; 19.9 g fat; 26.6 g carbohydrates; 10.3 g protein; 28 mg cholesterol; 620 mg sodium. Full nutrition
ReviewsRead all reviews 10
This recipe was really tasty. I used baby kale so I could skip the steaming and Kraft Sundried Tomato & Oregano dressing. Delicious!
So easy. I didn't have feta cheese, so I used Parmesan cheese instead! It turned out great!
Excellent! I had to substitute asparagus for the avocado due to allergies, but I'm sure it's amazing as is. Thanks for the recipe! It's a keeper....
Double the quinoa and add an extra tbsp of dressing. I used Kraft Italian zesty lime. YUM. Cilantro would also be good in this.
Tastes delicious and very refreshing! I seasoned my quinoa with salt, turmeric, and onion powder so that it could make the entire dish tasty- Enough to not have to use any dressing. I also doub...
I didn't have avacados so I used a little guacamole and a toasted sesame dressing!