Quinoa, Kale, and Avocado Salad with Lemon Dijon Vinaigrette Dressing

Ingredients

• Dressing:
• 1 cup olive oil
• 1/3 cup fresh lemon juice
• 1 shallot, diced
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 pinch kosher salt
• Salad:
• 2 cups water
• 1 cube chicken bouillon
• 1 cup quinoa
• 2 tablespoons olive oil
• 1 red onion, minced
• 2 cloves garlic, minced
• 1 bunch fresh kale, chopped
• 1 cup pine nuts
• 1 avocado – peeled, pitted, and diced
• Salt and ground black pepper to taste

Directions

Blend 1 cup olive oil, lemon juice, shallot, Dijon mustard, honey, and kosher salt together in a blender until dressing is smooth and creamy.

Bring water and chicken bouillon to a boil in a saucepan; add quinoa, reduce heat to medium-low, and simmer until liquid is absorbed, about 15 minutes. Fluff quinoa with a fork and transfer to a large bowl.

Heat remaining olive oil in a large saucepan over medium-high heat; saute onion and garlic in hot oil until golden, 5 to 7 minutes. Stir kale into onion mixture; saute until kale is tender, 5 to 10 minutes.

Stir kale mixture into quinoa. Pour dressing over the top and add pine nuts and avocado; toss to coat. Serve warm or cold.