A friend and co-worker of mine brought this delicious salad to work for our pot-luck luncheon. The combination of quinoa ,kale and corn in itself is delish, but adding pecans, beans and creamy avocado with a refreshingly light dressing, transforms it into a spectacular dish. Everyone , including myself, asked for the recipe. So, here it is, thanks to Betty!

Just a little note: My husband prefers a heavier dressing, so I’ve added balsamic vinegar to the list of ingredients. That is entirely optional. Also, if I’m making this for a luncheon, as a main dish, I add a small cucumber, chopped, some chopped cherry tomatoes and some salt & pepper. It’s also great with a sprinkle of feta or blue cheese.

Kale, Quinoa & Avocado Salad

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

2/3 cup quinoa
1 1/3 cups water
1 bunch Kale, torn into bite sized pieces
1 avocado, peeled, pitted and chopped
¾ cup black beans, rinsed
½ cup chopped pecans
¾ cup frozen corn, thawed
Dressing
¼ cup olive oil
2 Tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon sugar
2 Tablespoons Balsamic Vinegar (Optional)
Salt & Pepper to taste

Directions

Cook quinoa in the 1 1/3 cup water until done, remove from stove and cool.
Prepare the dressing by mixing the olive oil, lemon juice, mustard and sugar in a bowl or jar and mix well.
When the quinoa has cooled, place it in a bowl with the, kale, avocado, beans, pecans and corn and toss well.
Pour the dressing over the salad and serve.