Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette Recipe

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. 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.