New this month
Get the Allrecipes magazine

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

Kelsey King

"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."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 537 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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. 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. 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. 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


Per Serving: 537 calories; 44.4 g fat; 30.1 g carbohydrates; 9.9 g protein; < 1 mg cholesterol; 315 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

The dressing is absolutely delicious! Very light and fresh. Salad is still great the next day. Thanks for a great recipe.

This was a really great way to use some kale we had on hand. Substituted Barley for the quinoa and cut back on the olive oil by about a third. Served it cold and the flavors all mixed really wel...