Gluten Free Kale and Quinoa Salad Recipe
I’ve mentioned in previous posts that I think kale and quinoa have a natural affinity for each other. The same can be said for avocado and pistachios. That’s why in this Gluten Free Kale and Quinoa Salad, I’ve combined both of these powerhouse duos into one amazingly healthy dish!
This salad is great served the day of and holds up well for a few days in the fridge. It starts out with Hodgson Mill tri-color quinoa to give it a nice range of colors and textures, then it gets mixed together with the dressing ingredients, finely chopped kale, and then last but certainly not least, the avocado and pistachios.
I love this salad for a simple, healthy, make-ahead dish and it also works very well with other additions that you may want to throw in. Have some bocconcini (small mozzarella cheese balls)? Throw those in. Want to add a little meat? Dice up some salami or bacon and add that. The possibilities are endless and so delicious!
Gluten Free Kale and Quinoa Salad Recipe
Ingredients
- 1 cup Hodgson Mill tri-color quinoa
- 2 cups water
- Kosher or fine sea salt
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon gluten free whole-grain Dijon mustard
- 1 tablespoon honey
- Freshly ground black pepper
- 4 cups very finely chopped kale
- 1 avocado seeded, peeled, and diced
- ½ cup roasted and salted pistachios chopped
Instructions
- Combine quinoa, water, and ½ teaspoon salt in a medium saucepan and bring to a boil. Reduce heat to low, cover the pan, and let simmer for 15 minutes or until the water has been absorbed. Remove from heat and let sit, covered, for 5 minutes. Remove lid from pan and fluff the quinoa with a fork. Let cool.
- In a large salad bowl, combine the olive oil, vinegar, mustard, and honey. Whisk well. Add ½ teaspoon salt and ½ teaspoon pepper. Add the kale and toss. Add quinoa. Taste and add more salt and pepper, if desired. Add the avocado and pistachios and toss gently.
Nutrition
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