Quinoa, Kale, and Avocado Salad

Total Time
40mins
Prep 20 mins
Cook 20 mins

From eatdrinkbetter.com. I'm posting it here to have it handy. I absolutely love the flavors in this salad. Plenty of delicious umami flavor! This is a great way to use kale from my local CSA and have a healthy meal too! I saute the kale, omit the pine nuts and salad dressing, and add more rice vinegar. This recipe is probably pretty forgiving of substitutions. http://www.eatdrinkbetter.com/2008/05/28/healthy-summer-grub-quinoa-kale-and-avocado-salad/+kale+quinoa+avocado+summer+salad

Ingredients Nutrition

Directions

  1. In a small pot combine one cup quinoa with 2 cups of salted water and bring to a boil. Cover and simmer over low heat for about 15 minutes, or until all water has been absorbed. Let cool at least slightly before adding to salad.
  2. While the quinoa cooks, remove the stems from the kale. Discard stems and chop the leaves finely, adding them to a large bowl. You may saute the kale in a large skillet if you wish before adding to the bowl. Add shredded nori or furikake and cucumber.
  3. Add the pine nuts and sesame seeds to the kale, nori and cucumbers. Add the avocado last to limit browning.
  4. Add vinegar and lemon juice, and quinoa. Mix well, season to taste, and enjoy!
Most Helpful

4 5

Very good recipe. I substituted raw almonds (crushed) for the pine nuts and per GM's suggestion I sautéed the kale and did not use the dressing. Next time I will omit the nori. Added red pepper flakes to the kale.