Quinoa, Kale, and Avocado Salad with Lemon Dijon Vinaigrette Dressing
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Ingredients45 m servings 537 cals
Original recipe yields 8 servings
- Blend 1 cup olive oil, lemon juice, shallot, Dijon mustard, honey, and kosher salt together in a blender until dressing is smooth and creamy.
- 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.
- 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.
- Stir kale mixture into quinoa. Pour dressing over the top and add pine nuts and avocado; toss to coat. Serve warm or cold.
Per Serving: 537 calories; 44.4 g fat; 30.1 g carbohydrates; 9.9 g protein; < 1 mg cholesterol; 315 mg sodium. Full nutrition
ReviewsRead all reviews 2
The dressing is absolutely delicious! Very light and fresh. Salad is still great the next day. Thanks for a great recipe.