Lemon-Ginger Quinoa Salad Bowl with Citrus Vinaigrette

Allergens

Nuts (Almonds)

Ingredients

• 1 cup uncooked quinoa 2 cups water 1/4 cup extra virgin olive oil 1/4 cup lemon juice (freshly squeezed) 1 tablespoon ginger (freshly grated) 1/2 teaspoon sea salt 1/4 teaspoon black pepper (ground) 2 cups kale (chopped) 1 cup cherry tomatoes (halved) 1 cup cucumber (diced) 1/2 cup red onion (finely chopped) 1/2 cup almonds (sliced and toasted) 1 avocado (sliced)

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until the quinoa is tender and the water has been absorbed. Remove from heat, fluff with a fork, and let cool.
2. In a small bowl, whisk together the olive oil, lemon juice, ginger, salt, and pepper to create the citrus vinaigrette.
3. In a large salad bowl, combine the cooled quinoa, kale, cherry tomatoes, cucumber, red onion, and almonds. Pour the citrus vinaigrette over the salad and toss well to combine.
4. Divide the salad among four bowls, and top each with slices of avocado. Serve immediately.

Chef’s Insight

This recipe can be easily customized to suit your preferences by adding other vegetables like bell peppers, radishes, or grilled chicken for added protein.

Notes

Be sure to rinse the quinoa thoroughly before cooking to remove any bitter coating.