Ingrédients pour Quinoa Kale And Avocado Salad
- 1 cup quinoa
- 1 bunch kale (about 10 oz)
- Nori Sushi Sheets
- 1/2 cup thinly sliced cucumber
- 2 tablespoons pine nuts (optional)
- 1 ripe avocado
- 1 tablespoon sesame seeds
- 1 tablespoon lemon juice
- Rice Vinegar
- Salad Dressing
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Comment préparer Quinoa Kale And Avocado Salad
- Rinse 1 cup quinoa thoroughly under cold water.
- Combine rinsed quinoa with 2 cups of salted water in a small saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and let cool.
- While quinoa cooks, remove tough stems from 1 bunch (about 10 oz) of kale.
- Finely chop kale leaves. (Optional: Sauté chopped kale in 1 tablespoon olive oil over medium heat for 2-3 minutes until slightly wilted.)
- In a large bowl, combine chopped kale, 1/4 cup shredded nori (or 1 tablespoon furikake), and 1/2 cup thinly sliced cucumber.
- Add 2 tablespoons pine nuts (optional) and 1 tablespoon sesame seeds.
- Gently fold in 1 ripe avocado, diced, to minimize browning.
- Add cooked quinoa, 2 tablespoons rice vinegar, and 1 tablespoon lemon juice.
- Season generously with salt and pepper to taste. Toss gently to combine.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
7g
Carbs
13g
