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

Blend 1 cup olive oil lemon juice shallot Dijon mustard honey and kosher salt together in a blender until dressing is smooth and creamy.

Bring water and chicken bouillon to a boil in a saucepan; add quinoa reduce heat to medium-low and simmer until liquid is absorbed about 15 minutes. Fluff quinoa with a fork and transfer to a large bowl.

Heat remaining olive oil in a large saucepan over medium-high heat; saute onion and garlic in hot oil until golden 5 to 7 minutes. Stir kale into onion mixture; saute until kale is tender 5 to 10 minutes.

Stir kale mixture into quinoa. Pour dressing over the top and add pine nuts and avocado; toss to coat. Serve warm or cold.