Seared Tuna
Active: 10 minutes
Total: 10 minutes
Quinoa Salad with Avocado, Kale & Sesame
Active Time: 20 minutes Total Time: 20 minutes Serves: Serves 4
Vegan Gluten Free
Ingredients
- 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
Instructions
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.
step by step
/01/
Put quinoa and water into a medium saucepan over high heat; bring to a boil. Cover, lower heat, and cook until water is absorbed and quinoa is tender, 12 to 15 minutes.
/02/
Meanwhile, place the sesame seeds in a small skillet over medium heat. Cook, stirring often, until toasted, 3 to 4 minutes.
/03/
In a small bowl, whisk together the soy sauce and sesame oil. Set aside.
/04/
Pull the kale leaves from their stems, place in a salad spinner, rinse, and spin dry.
/05/
Now, grab a handful of leaves and thinly slice into shreds; repeat with the rest of the kale- you should get about 4 cups.
/06/
Peel and grate the carrots.
/07/
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.
/08/
Divide the quinoa, kale, carrots, and avocado among bowls. Drizzle with the dressing and sprinkle with the toasted sesame seeds.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/quinoa-salad-with-avocado-kale-sesame
