Do you quinoa? If your answer is no then you should! And you should begin with this recipe, that is just sooo good that I just want to scream HOORAY when I think of it. I made it for our teacher potluck lunch today. I found the original here . I have it down below with my variations.
The tools for the trade:
2/3 cup cooked quinoa
1 bunch kale, chopped finely
1/2 avocado – peeled, pitted, and diced
1/2 cup chopped cucumber
1/3 cup chopped red bell pepper
2 tablespoons chopped red onion
1 tablespoon crumbled feta cheese
1/4 cup olive oil
2 tablespoons lemon juice
1 1/2 tablespoons Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon ground black pepper
The How To:
Prep 25 m
Cook 15 m
Ready In 40 m
Cook quinoa according to instructions. I have used both red and white quinoa for this recipe. I also use a 1:1.5 ratio- 1 cup quinoa to 1 1/2 cups of water. Add quinoa and water to saucepan bring to a boil in saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Unlike the recipe, I do not steam my Kale, instead I saute it in a pan with a dash of olive oil until it just begins to wilt and is still a vibrant green. Do not over cook your Kale! Transfer to a large plate to cool.
The original recipe begins with the Kale but instead I start with the quinoa.
Take your cooled quinoa and place 2/3 of it in a bowl, save the rest for later! Begin adding your vegetables one at a time: Avocado, Cucumber, Bell Pepper, Red Onion, then slowly add your Kale I like to mix it all until it looks about even when I am happy, I add the feta cheese.
Whisk Olive oil, Lemon juice, Dijon Mustard, Sea salt, and Black pepper together in a bowl until the oil emulsifies into the dressing; pour as much as you wish over the salad. I pour to taste and usually save the rest for later.
HOORAY!!!! Now you get to eat it. Lucky you 😉
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