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2 people

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2
2 People

INGREDIENTS

  • 4 cup baby kale
  • 0.5 cup quinoa
  • 1 cup water
  • 1 tbsp unsweetened dried currants
  • 1 avocado, thinly sliced
  • 1 tbsp raw pumpkin seeds
  • 1 tbsp chopped parsley

    • LEMON VINAIGRETTE

  • 0.26 cup lemon juice (1 lemon)
  • 0.2 tsp honey
  • 1 tbsp stone ground mustard
  • 0.34 cup olive oil, whisked in gradually to emulsify
  • Salt and pepper to taste

INSTRUCTIONS

  • Combine quinoa and water in a medium pot, bring to a boil and simmer for 15-20 minutes until fluffy
  • Transfer to a bowl to cool
  • Combine quinoa with all other ingredients and toss with lemon vinaigrette
Filed in: Salads
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