Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

-
Recipe by: Stephanie Ford
Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!" 
Ingredients
40m 4servings 342 cals
        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
Directions
Prep        25 m
Cook      15 m
Ready in 40 m
  1.     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.
  2.     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.
  3.     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.


source: www.allrecipes.com

Popular posts from this blog

Old Fashioned Potato Salad

-
Image
 Recipe by: jewellkay This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili. Ingredients 1h  8servings 206cals 5 potatoes 3 eggs  1 cup chopped celery  1/2 cup chopped onion  1/2 cup sweet pickle relish  1/4 teaspoon garlic salt  1/4 teaspoon celery salt  1 tablespoon prepared mustard  ground black pepper to taste  1/4 cup mayonnaise Directions Prep     45 m Cook     15 m Ready in 1h  Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Read more

Zesty Quinoa Salad

-
Image
Recipe by: scrumdiddly This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!" Ingredients 30m  6servings   270 cals     1 cup quinoa     2 cups water     1/4 cup extra-virgin olive oil     2 limes, juiced     2 teaspoons ground cumin     1 teaspoon salt     1/2 teaspoon red pepper flakes, or more to taste     1 1/2 cups halved cherry tomatoes     1 (15 ounce) can black beans, drained and rinsed     5 green onions, finely chopped     1/4 cup chopped fresh cilantro     salt and ground black pepper to taste Directions Prep         20 m Cook       10 m Ready in 30 m     Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low
Read more

squash coconut fry with seed and peel chutney

-
Image
Recipe by: Meera Sodha This dish uses the complete butternut squash – skin, seeds, pulp and every one – to create a no-waste dinner that scores on all fronts Butternut squash coconut fry with seed and peel condiment Try to get a butternut with clean skin. Serve with flatbreads (dosas or chapatis, say), salad, non-dairy yogurt and, if you’re terribly hungr Ingredients Prep 10 min Cook 35 min Serves 4 For the chutney 1.2kg butternut squash 3 tbsp rapeseed oil ½ tsp cumin seeds 2 finger-sized dried Kashmiri chillies, broken into pieces 15g coconut chips (ie, a handful) – I like Daylesford Organic) 1 tsp salt 1 tsp tamarind paste For the squash coconut fry Rapeseed oil 1 tsp black mustard seeds ½ tsp cumin seeds 16 curry leaves 3 green finger chillies, slit lengthways 3 small or 2 large shallots, peeled, halved and finely sliced 3 garlic cloves, peeled and cut into very thin slices 1 ½ tsp tamarind paste 20g coconut chips (ie, a large handful) 1 ¼ tsp
Read more