Quinoa, Kale, Chickpea Salad


· 2/3 cup quinoa

· 1 1/3 cups water

· 1 bunch kale, torn into bite-sized pieces

· 1/2 avocado - peeled, pitted, and diced (optional)

· 1/2 cup grape tomatoes

· 1 tablespoon crumbled feta cheese or vegan cheese ( optional )

· 2 tablespoons chopped red onion (optional

· 1 cup chickpeas

· Dressing

· 1/4 cup olive oil

· 2 tablespoons lemon juice

· 1 1/2 tablespoons Dijon mustard

· 3/4 teaspoon sea salt

· 1/4 teaspoon ground black pepper


Bring the quinoa and 1 1/3 cup 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. Set aside to cool.Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Mix kale with quinoa, chickpeas, avocado, and feta cheese.Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.

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