Best 2 Quinoa Kale And Avocado Salad With Lemon Dijon Vinaigrette Dressing Recipes

Quinoa kale and avocado salad with lemon-Dijon vinaigrette dressing is a delightful and nutritious dish that offers a vibrant combination of flavors and textures. This salad is packed with wholesome ingredients that provide essential nutrients, making it an ideal choice for health-conscious individuals seeking a balanced meal. The nutty flavor of quinoa, the earthy taste of kale, and the creamy richness of avocado complement each other beautifully, while the tangy lemon-Dijon vinaigrette dressing adds a refreshing citrus and mustard flavor that elevates the overall experience. Whether served as a main course or a side dish, this salad is sure to impress with its vibrant colors, satisfying textures, and delicious taste.

Here are our top 2 tried and tested recipes!

QUINOA VEGGIE SALAD WITH ZESTY VINAIGRETTE

Quinoa Veggie Salad with Zesty Vinaigrette image

Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).

Provided by Randy Finger

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 1h30m

Yield 24

Number Of Ingredients 13

Ingredients

4 cups quinoa
4 cups water
¼ cup red wine vinegar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon juice
4 teaspoons Dijon mustard
1 cup canola oil
2 cucumbers, peeled and chopped
1 green bell pepper, chopped
½ red onion, chopped
2 tomatoes, chopped
1 (15 ounce) can black olives, chopped

Steps:

Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.

Nutrition Facts : Calories 215 calories, Carbohydrate 21.2 g, Fat 13 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 370.9 mg, Sugar 0.8 g

LEMON GARLIC DIJON VINAIGRETTE

Lemon Garlic Dijon Vinaigrette image

There are other Lemon Garlic vinaigrette on Zaar but the touch of Dijon in this recipe gives it a special character. Lovely on a simple lettuce, tomato salad

Provided by Bergy

Categories Salad Dressings

Time 10m

Yield 1/4 cup, 2 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper
1/8 teaspoon sea salt
1 clove garlic, finely minced
3 tablespoons olive oil

Steps:

Whisk together the lemon juice,mustard,pepper, salt& Garlic.
Slowly whisk in the oil, whisk until you can see it has fused and is slightly thicker.

Nutrition Facts : Calories 184.4, Fat 20.3, SaturatedFat 2.8, Sodium 160.3, Carbohydrate 1.3, Fiber 0.2, Sugar 0.2, Protein 0.2

Tips:

Use fresh ingredients. This will make a big difference in the flavor of your salad.
Cook the quinoa according to the package directions. Be sure to rinse it well before cooking.
Massage the kale. This will help to soften it and make it more palatable.
Use a good quality olive oil. This will also make a big difference in the flavor of your dressing.
Taste the dressing before you add it to the salad. You may need to adjust the seasonings.
Serve the salad immediately. This is best enjoyed fresh.

Conclusion:

This quinoa, kale, and avocado salad with lemon-Dijon vinaigrette dressing is a delicious and healthy option for lunch or dinner. It's packed with nutrients and flavor, and it's easy to make. So next time you're looking for a healthy and satisfying meal, give this salad a try!