Kale And Quinoa Salad

1. 1

   Cook 1/2 cup dry quinoa in 1 cup water. If you have a rice cooker, use the 'quick' setting. Otherwise, bring quinoa and water to boil in a small pot, reduce heat, and cook for 15 minutes covered. Remove from heat and let stand for 5 minutes before fluffing.

2. 2

   Using a food processor and working in batches (depending on the size of your processor), pulse your kale until shredded into small pieces. Transfer to a large serving bowl.

3. 3

   Again working in batches, pulse your carrots, shallot, cilantro, and garlic until finely minced. Transfer to your serving bowl.

4. 4

   Prepare your dressing by first whisking your olive oil and dijon until completely smooth. Then add your lemon juice, cumin, and salt to taste. (Start with 1/4 tsp of salt and increase from there.) Whisk until blended.

5. 5

   Add your sliced cherry tomatoes, toasted chopped almonds, and sliced avocado to your serving bowl. Set aside until your quinoa is ready.

6. 6

   Transfer your cooked quinoa (it's ok if it's hot) to your serving bowl and pour all of the dressing on top. Toss well and serve hot or cold.

* Per serving · 4 servings · Values may vary.