Salad can be super filling, especially this one! Combine hearty kale and quinoa with autumn seasonal clementines and avocado for this delicious bowl perfect for that mid-day hunger.
What you will need
6 oz Quinoa
1 bunch Kale
1/4 cup Pepitas
1 1/2 Tbsp Honey
3 Tbsp Olive Oil
pinch Black Pepper(Nutritional facts 175 calories, 12.54 g fat, 13.93 g carbohydrates, 6.65 g protein, 2 mg cholesterol, 366 mg sodium)
How to cook
Gather and portion ingredients. Cook quinoa according to package instructions.
While you cook the quinoa, mix the ingredients for the honey lemon dressing. Add the juice of one lemon, honey, and a pinch of salt and black pepper.
Strip the kale leaves off of the stem and rinse them. Tear the kale into bite-sized pieces.
Stream the olive oil into the lemon and honey stirring or whisking as you do so. To emulsify the dressing, you can use an immersion blender. Otherwise, you can just stir it well before pouring onto the salad.
To tenderize the kale, pour a tablespoon or two of the salad dressing on the kale and scrunch it in your hands until darkened in color.
Add the quinoa to the kale. It's ok if the quinoa is still warm!
Peel and segment the clementine.
Add the quinoa kale mixture to a large salad bowl. Add the clementine segments and cubed avocado. Top with the pumpkin seeds.
Top with remaining dressing and toss!