• 2/3 cup quinoa 
  • 1½ cup of water 
  • 1 bunch kale, torn into bite-size pieces
  • ½ avocado- peeled, pitted, and diced 
  • ½ cup chopped cucumber 
  • 1/3 cup chopped red bell pepper  
  • 2 tablespoons chopped red onion 
  • 1 tablespoon crumbled cheese 


  • ¼ cup olive oil 
  • 2 tablespoons lemon juice 
  • 1½ tablespoons Dijon mustard
  • ¾ teaspoon sea salt 
  • ¼ teaspoon of sea salt 
  • ¼ teaspoons 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 the saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, 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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