A Tasty Quinoa Dish Lemon, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette


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.

The dressing:

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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