Ingredients40 m servings 313
- 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 26.6 10.3 28 620 Full nutrition
ReviewsRead all reviews 10
So easy. I didn't have feta cheese, so I used Parmesan cheese instead! It turned out great!
This recipe was really tasty. I used baby kale so I could skip the steaming and Kraft Sundried Tomato & Oregano dressing. Delicious!
Double the quinoa and add an extra tbsp of dressing. I used Kraft Italian zesty lime. YUM. Cilantro would also be good in this.
Even my husband who is "iffy" about kale LOVED this!
I didn't have avacados so I used a little guacamole and a toasted sesame dressing!
This recipe was delicious! And fit the requirements for my Uncle who is vegetarian and on the Candida diet. I just had to make my own Italian dressing that excluded sugar. Thank you for the yumm...
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....