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

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Ingredients

1 cup olive oil
⅓ cup fresh lemon juice
1 shallot, diced
1 ½ tablespoons Dijon mustard
1 tablespoon honey
1 pinch kosher salt
2 cups water
1 cube chicken bouillon
1 cup quinoa
2 tablespoons olive oil
1 red onion, minced
2 cloves garlic, minced
1 bunch fresh kale, chopped
1 cup pine nuts
1 avocado - peeled, pitted, and diced
salt and ground black pepper to taste

Nutrition Info

536.9 calories
carbohydrate: 30.1 g
cholesterol: 0.1 mg
fat: 44.4 g
fiber: 5.4 g
protein: 9.9 g
saturatedFat: 6.3 g
servingSize: -
sodium: 315.3 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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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