Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4
© Todd Porter & Diane Cu

How to Make It

Step 1    

Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.

Step 2    

Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.

Step 3    

Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.

Step 4    

Remove the lid and gently fluff the quinoa. Set aside to cool.

Step 5    

In a bowl, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, mustard, salt and pepper. Set aside.

Step 6    

In a large bowl, toss together the cooked quinoa, kale and avocado. Toss with the dressing, and serve at room temperature or chilled.

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Aggregate Rating value: 4

Review Count: 5367

Worst Rating: 0

Best Rating: 5

Author Name: Mariscia Thompson

Review Body: Great dish but I didn't have lemon zest so used red grapefruit zest and was out of dijon mustard so used SoyVay Teriyaki instead.  Had to force myself to put it in the fridge because after 10 minutes I was eating it out of the bowl. Use the Kale from Trader Joe's that's already chopped but I chopped it even smaller.

Review Rating: 5

Date Published: 2016-07-19