Quinoa, kale, and avocado salad
Prep Time
Cooking Mode
250 mL (1 cup) cup uncooked quinoa
15 mL (1 tbsp.) tbsp. canola oil
125 mL (½ cup) cup frozen whole kernel corn
60 mL (¼ cup) cup olive oil
30 mL (2 tbsp.) tbsp. balsamic vinegar
1 lemon, zested and juiced
5 mL (1 tsp.) tsp Dijon mustard
1 mL tsp salt
Pepper (to taste)
750 mL (3 cups) cup finely chopped kale, stems removed
1 can (540 ml) cup black beans, drained and rinsed
2 avocados, pitted, peeled and diced
cilantro leaves to garnish (to taste)
250 mL (1 cup) cup uncooked quinoa
15 mL (1 tbsp.) tbsp. canola oil
125 mL (½ cup) cup frozen whole kernel corn
60 mL (¼ cup) cup olive oil
30 mL (2 tbsp.) tbsp. balsamic vinegar
1 lemon, zested and juiced
5 mL (1 tsp.) tsp Dijon mustard
1 mL tsp salt
Pepper (to taste)
750 mL (3 cups) cup finely chopped kale, stems removed
1 can (540 ml) cup black beans, drained and rinsed
2 avocados, pitted, peeled and diced
cilantro leaves to garnish (to taste)
Directions
1Cook quinoa according to package directions.
2In the meantime, heat canola oil in a skillet set over high heat. Add corn and stir to coat. Cook for about 5 minutes or until corn is well grilled.
3Pour quinoa and corn into a salad bowl and let cool while finishing salad.
4In a small bowl, whisk together olive oil, balsamic vinegar, lemon zest and juice, Dijon mustard, salt and pepper.
5Add kale, black beans, avocados and dressing to quinoa and corn mixture. Mix well.
6Serve salad at room temperature or chilled. Garnish with cilantro leaves.
Disclaimer
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Personal Note
Personal Note