A few months ago I have re-discovered quinoa. I must admit, first time I have tried it I wasn’t impressed. It was just too bland for me. Yet with crispy kale and an Asian inspired dressing, I loved it!
Quinoa is actually not a grain but more of a cereal. It is also gluten-free, and even if you do not suffer from an intolerance, it will go down easier and digested better. It is packed with a lot of nutrients. Cooked quinoa is also about 65% water, so you are getting fuller whilst consuming less calories and hydrating yourself. No wonder why it is regarded as a staple in such hot region like Middle East.
This salad is really quick to prepare and I advise to invest in a good salad lunch box equipped with dividers, so you can put the ingredients in the morning and then mix it all for lunch.
Enjoy a mix of flavours in textures!
Avocado and quinoa salad
Yield 2 servings
It is such a satisfying salad packed with nutrients. I love sweet miso or rich soy sauce dressing, you can also chop some chillies if you like it spicier.
Shop for ripe avocado, good quality quinoa and organic kale. The latter will go for 6-7 minutes to the oven to make a bunch of kale crisps!
For two servings:
- 125 g quinoa
- 1 ripe avocado
- 250 g kale, cut into smaller chunks
- 1 large tomato
- 1 small cucumber
For the dressing
- 2 tablespoons good quality organic virgin olive oil
- 1 tablespoon of apple cider vinegar (choose best quality and preferably no sulphites added)
- 1 teaspoon sweet miso paste (any type of miso paste you fancy will be great)
- 1/2 small chilli chopped (optional)
Cook your quinoa as per pack instructions. Make sure you cook it in plenty of water.
Chop avocado, tomato and cucumber.
Place your kale pieces on a baking tray, drizzle with olive oil or sunflower oil and roast on a full for 5-6 minutes, turning halfway. You should get slightly brown colour but the stems should still be quite green. Put it aside to cool, your kale crisps will become crispy in just a minute.
Mix your dressing ingredients and you are ready to serve. Alternatively, put veggies and quinoa separate from kale crisps in your salad box, pour dressing in a separate container too and you are ready to take it to work to enjoy for lunch.
Serving Size 2 servings
Amount Per Serving
% Daily Value
Total Fat 27 g
Saturated Fat 2.2 g
Unsaturated Fat 24.8 g
Total Carbohydrates 63 g
Dietary Fiber 16.2 g
Sugars 0.3 g
Protein 15 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.