Step-by-Step Instructions

• In a medium saucepan, bring 2 cups of water or vegetable broth to a rolling boil. Add 1 cup of rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.
• While the quinoa cooks, add 3 cups of chopped kale to a large mixing bowl. Sprinkle in a pinch of salt and massage the kale for 2-3 minutes until it wilts and softens.
• Add 1 cup of halved cherry tomatoes, 1 diced cucumber, ½ diced red bell pepper, ¼ cup of finely chopped red onion, and ¼ cup of chopped fresh parsley to the kale. Mix gently.
• After the quinoa has cooled, add it to the vegetable mixture and fold gently to combine.
• In a blender, combine 1 ripe avocado, ¼ cup of fresh lemon juice, 1 tablespoon of olive oil, 1 minced garlic clove, salt, and pepper. Blend until smooth, adding water as needed.
• Drizzle the creamy avocado dressing over the salad mixture and toss gently to combine.
• If desired, sprinkle crumbled feta cheese atop the salad. Season with additional salt and pepper to taste.