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.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 317 Calories

Ingredients

• 1 ½ teaspoons olive oil
• salt and ground black pepper to taste
• 1 tablespoon diced green bell pepper
• ¼ teaspoon lime juice
• 1 teaspoon balsamic vinegar
• ¼ teaspoon Dijon mustard
• 1 tablespoon diced red onion
• 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 crumbled goat cheese

Recipe Instructions

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.