Description
A vibrant salad packed with nutrients and flavor. Perfect for a light lunch or side dish.
Ingredients
Units
Scale
- 2/3 cup quinoa
- 5 leaves kale leaves, torn into bite-sized pieces
- 1/2 cup avocado, diced
- 1 cups (237 ml) cherry tomatoes, halved
- 1/4 cup vidalia onion, chopped
- 1/4 cup bell pepper, chopped (orange or yellow)
- 1/3 cup sweet corn, cooked
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- Salt
- freshly ground black pepper
Instructions
- Cook the quinoa according to package instructions and set aside to cool.
- Place the kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover and steam for 5 minutes.
- Transfer the steamed kale to a large serving plate.
- In a large bowl, combine the cooled quinoa and remaining ingredients.
- Pour the quinoa mixture over the steamed kale.
- In a small bowl, whisk together the dressing ingredients until combined and drizzle over the salad.
Notes
- Massaging the kale for 1-2 minutes after steaming will tenderize it and help it absorb the dressing better.
- For a creamier dressing, add 1-2 tablespoons of plain Greek yogurt to the vinaigrette.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; the avocado may brown slightly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 200
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 8
- Protein: 10