QUINOA, KALE, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE DRESSING

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

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.

Provided by Kelsey King

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 45m

Yield 8

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 315.3 mg, Sugar 3.9 g