Moroccan-Inspired Avocado Quinoa Salad

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Servings:

• Recipe serving size: 1 ½ cups
• Number of servings: Adjust Reset

Ingredients:

• For the Salad:

• 1/2 cup quinoa, uncooked
• 1 cup water
• 3 cups curly kale, chopped
• 1 green onion, thinly sliced
• 1 (15 ounce) can of chickpeas, drained and rinsed
• 1 1/2 ripe, fresh avocados, halved, pitted, and chopped
• 1/3 cup pitted and chopped Medjool dates
• 1/3 cup chopped flat-leaf parsley
• 1/3 cup crumbled feta
• 1/4 cup chopped pistachios

• Dressing:

• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1 tsp. Dijon mustard
• 1 tsp. sugar or honey
• 1 garlic clove, grated
• 1/4 tsp. kosher salt
• 1/2 tsp. cumin
• Zest from ½ lemon

Instructions:

1. Add the quinoa to a fine mesh strainer and rinse well under cold running water. Transfer to a small saucepan and top with the water. Bring to a simmer over medium heat and cover. Cook for 15 minutes. Remove from heat and let stand for another 5-10 minutes then fluff with a fork and set aside to cool.
2. Meanwhile, add all of the dressing ingredients to a mason jar and tightly screw on the lid. Shake well to combine.
3. In a large bowl, assemble the salad, evenly distributing the ingredients, tossing to coat everything in the dressing and serve.

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