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

Rated as 5 out of 5 Stars

"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."
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45 m servings 537
Original recipe yields 8 servings


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  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 30.1 9.9 < 1 315 Full nutrition

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

So yummy and filling!

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...