Kale, Quinoa, And Avocado Salad With Lemon Dijon Vinaigrette - cooking recipe

Ingredients

Salad
2/3 cup quinoa
1 1/3 cups water
1 bunch kale, torn into bite-sized pieces
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
Dressing
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

Preparation

Bring the quinoa and 1 1/3 cup water to a boil in a 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.
Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and 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 over the salad.