Quinoa Salad with Avocado, Kale & Sesame
Active Time: 20 minutes | Total Time: 20 minutes | Serves Serves 4 | Vegan | Gluten Free
- 1½ cups quinoa
- 3 cups water
- 3 tablespoons sesame seeds
- 2 tablespoons less-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 small bunch kale
- 2 medium carrots, grated
- 1 avocado
Put the quinoa into a medium saucepan and add 3 cups of water. Place on the stove over high heat and let come to a boil. Cover, lower the heat to medium-low, and cook until the water is absorbed and the quinoa is tender and fluffy, 12 to 15 minutes. Remove from the heat and fluff with a fork. Let stand, covered, for 5 minutes more.
Meanwhile, put the sesame seeds into a small skillet over medium heat. Cook, stirring often, until toasted, 3 to 4 minutes.
In a small bowl, whisk together the soy sauce and sesame oil. Set aside.
Pull the kale leaves from their stems, place in a salad spinner, rinse, and spin dry. Now, grab a handful of leaves and thinly slice into shreds; repeat with the rest of the kale- you should get about 4 cups.
Peel and grate the carrots. Cut the avocado in half and remove the pit. Without cutting through the avocado skin, use the tip of your paring knife to make a crosshatch pattern in the avocado flesh. Now scoop out the pieces with a spoon.
Divide the quinoa, kale, carrots, and avocado among bowls. Drizzle with the dressing and sprinkle with the toasted sesame seeds.
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