Quinoa, Kale and Avocado Salad
A fantastic salad with the protein powerhouse of quinoa paired with healthy fats and a nutritional boost of kale!
Prep time: 5 min |
Cook time: 15 min |
Total time: 20 min
- 1 cup uncooked quinoa
- 2 cups water
- Pinch of kosher or sea salt
- 1/4 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon apple cider vinegar
- Zest from 1 medium lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- fresh cracked black pepper, to taste
- 3 cups chopped kale
- 1 large avocado, seeded, peeled and diced
- 1/2 red pepper
- 1/4 cup green onion
- 1/2 cup toasted pumpkin seeds
Gently simmer, covered, for minutes (There may still be some water not yet absorbed). Remove from heat.
Keeping the pan covered, let stand for 5 minutes, or until the remaining water is absorbed.
Remove the lid and gently fluff the quinoa. Set aside to cool.
In a bowl, Wisk together the olive oil, balsamic vinegar, apple vinegar, lemon zest, lemon juice, salt and pepper. set aside.
In a large bowl, toss together the cooked quinoa, red pepper, kale, avocado and pumpkin seeds. Toss with the dressing, and serve at room temperature or chilled.
Quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own.
Avocado, pumpkin seeds and olive oil are great healthy fats – aiding in inflammation and cognitive function.
Kale is full of vitamins and minerals which combat inflammation and alkaline your body. It also contains fibre and water!
Tagged as: Salads,