Quinoa, Kale, and Avocado Salad with Lemon Dijon Vinaigrette Dressing Recipe

  • Dressing:
  • 1 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1 shallot, diced
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 pinch kosher salt
  • Salad:
  • 2 cups water
  • 1 cube chicken bouillon
  • 1 cup quinoa
  • 2 tablespoons olive oil
  • 1 red onion, minced
  • 2 cloves garlic, minced
  • 1 bunch fresh kale, chopped
  • 1 cup pine nuts
  • 1 avocado – peeled, pitted, and diced
  • salt and ground black pepper to taste
  1. Blend 1 cup olive oil, lemon juice, shallot, Dijon mustard, honey, and kosher salt together in a blender until dressing is smooth and creamy.
  2. Bring water and chicken bouillon to a boil in a saucepan; add quinoa, reduce heat to medium-low, and simmer until liquid is absorbed, about 15 minutes. Fluff quinoa with a fork and transfer to a large bowl.
  3. Heat remaining olive oil in a large saucepan over medium-high heat; saute onion and garlic in hot oil until golden, 5 to 7 minutes. Stir kale into onion mixture; saute until kale is tender, 5 to 10 minutes.
  4. Stir kale mixture into quinoa. Pour dressing over the top and add pine nuts and avocado; toss to coat. Serve warm or cold.