Quinoa, Kale and Avocado Salad

Quinoa is referred to as the “mother of all grains.” The Spanish colonists suppressed its cultivation due to its status within indigenous religious ceremonies and forced them to grow wheat instead.

For the quinoa:
½ cup red quinoa
1 cup water
¼ teaspoon salt

For the vinaigrette:
2 anchovies
1 garlic clove
Juice from two lemons
2 teaspoons Dijon mustard
½ cup AVOCARE Extra Virgin avocado oil
Black pepper

For the salad:
2 bunches kale, chopped
1 small shallot, thinly sliced
2 large ripe avocados, cubed
Salt and pepper

  1. Bring the quinoa, salt and water to a boil. Lower heat to a simmer, cover and cook for 15 minutes or until the water is absorbed. Place in a large salad bowl.
  2. In a mortar and pestle, mash the anchovies, garlic and a pinch of salt to form a paste. Squeeze in the lemon juice and stir to break up the paste. Beat in the mustard. Slowly whisk in the oil and season to taste with salt and pepper.
  3. Finely chop the kale, discarding the stems, and place in the bowl with the quinoa. Thinly slice the shallot and add to the bowl. Add the avocado, toss with the vinaigrette, taste, adjust seasoning and serve.

Serves 8 to 10
Prep time: 15 minutes

This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.