Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Ingredients

• 1.33 cups water
• 0.67 cups quinoa
• 1 bunch kale , torn into bite-sized pieces
• ½ avocado , peeled, pitted, and diced
• 0.5 cups chopped cucumber
• 0.33 cups chopped red bell pepper
• 2 tablespoons chopped red onion
• 1 tablespoon crumbled feta cheese

Instructions

1. 1

   Bring 1 1/3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa tender and water absorbed, 15 to 20 minutes. Set aside to cool.

2. 2

   Place a steamer basket into a saucepan with 1 inch water; bring water to a boil. Add kale, cover, and steam until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.

3. 3

   Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until emulsified; pour over salad.