Grape, Avocado, and Baby Kale Salad with Quinoa
Author -Yields: 2 large or 4 small servings
Ingredients
- 3/4 cup dry quinoa
- 4 heaping cups baby kale (or chopped curly kale, or you can substitute baby spinach or mesclun)
- 1/2 cup grapes, halved
- 1/2 cup blueberries
- 1 cup raw beets, grated or finely diced
- 1 cup cucumber, diced
- 1 large Hass avocado, cubed
- 3-4 tablespoons white balsamic vinegar
- 2 tablespoons olive oil, or to taste
- Sea salt and black pepper to taste
Instructions
- Rinse the quinoa through a fine sieve under running water for about a minute. Transfer the quinoa and 1 1/2 cups water to a 2 quart saucepan. Bring the mixture to a boil. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes. Fluff the quinoa gently with a fork, re-cover, and allow it to steam for 5-10 minutes. This step can be done a few hours in advance, or you can cook the quinoa a day or two in advance and store it in an airtight container in the fridge until you're ready to make the salad.
- When the quinoa is ready, add it, along with all other ingredients, to a mixing bowl. Taste and adjust the vinegar, olive oil, salt and pepper to taste. Serve.