Here’s a new recipe that I think we just added to our lunch rotation. We found it while looking for a way to use up a big bunch of kale we got in our last CSA package. We often find new recipes Iron Chef style like that – starting with the day’s secret ingredient (sometimes two) and searching for recipes that incorporate it.
Adapted from AllRecipes:
- 1 2/3 cup quinoa
- 3 1/3 cups water
- 2 bunches kale, torn into bite-sized pieces
- 2 avocados – peeled, pitted, and diced
- 1 chopped cucumber
- 1 chopped red bell pepper
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/4 cup Dijon mustard
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Bring the quinoa and water to a boil in a saucepan. Reduce heat to low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Steam kale over boiling water until soft and no longer bitter, about 5 minutes. Combine in a large bowl with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
Whisk olive oil, lemon juice, Dijon mustard, lemon zest, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.