Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

Ingredients

• 0.5  avocado diced pitted peeled
• 0.5 cup cucumber chopped
• 1.5 tablespoons dijon mustard 
• 1 tablespoon feta cheese crumbled
• 0.3 teaspoon ground pepper black
• 1 bunch kale 
• 2 tablespoons juice of lemon 
• 0.3 cup olive oil 
• 0.7 cup quinoa 
• 0.3 cup bell pepper red chopped
• 2 tablespoons onion red chopped
• 1 serving salad 
• 0.8 teaspoon sea salt 
• 1 serving dressing 
• 1.3 cups water 

Equipment

• bowl
• sauce pan
• whisk
• steamer basket

Directions

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.