Quinoa Avocado Kale Bowl with Balsamic Dijon Dressing

I love quinoa and my husband loves rice bowls so I decided to combine the two. I really do not have a recipe but instead I use whatever I have in the fridge. This is so versatile, feel free to add leftover roasted chicken, bacon bits, steak, or even roasted vegetables. Generally, I do not measure any of the ingredients so do not hold true to my measurements below.

INGRIDIENT

1 ½ teaspoons olive oil

1 teaspoon balsamic vinegar

¼ teaspoon Dijon mustard

¼ teaspoon lime juice

salt and ground black pepper to taste

½ cup cooked quinoa

1 leaf kale, stemmed and chopped

4 cherry tomatoes, sliced into thirds

¼ avocado, sliced

1 tablespoon diced cucumber

1 tablespoon diced red onion

1 tablespoon diced green bell pepper

1 tablespoon crumbled goat cheese

DIRECTION

Step: 1

Whisk olive oil, balsamic vinegar, Dijon mustard, and lime juice together in a bowl to make dressing. Season with salt and pepper.

Step: 2

Place quinoa in a bowl. Massage kale pieces with your hands until slightly softened; spread over quinoa. Layer tomatoes, avocado, cucumber, red onion, and green bell pepper over kale. Drizzle dressing on top. Garnish with goat cheese.

NUTRITION FACT

Per Serving: 317 calories; protein 8.1g; carbohydrates 31.9g; fat 18.8g; cholesterol 5.6mg; sodium 249.7mg.

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