
Baby Kale, Avocado & Red Quinoa Salad with Miso-Basil Dressing
SERVES
2PREP TIME
05 minCOOK TIME
05 minIngredients
For dressing:
1 tablespoon extra-virgin olive oil
1 white onion, peeled and thinly sliced
1 bunch basil leaves, rinsed and dried
1 tablespoon white miso
2 tablespoons water
For salad:
1 cup cooked red quinoa (or any quinoa)
1 5 oz container baby kale
½ cup small grapefruit segments
1 avocado, peeled and cubed
Directions
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Cook the quinoa according to manufacturer's directions.
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In a small saute pan, warm the olive oil over moderate heat. Add the onion and cook until caramelized, about 6 minutes.
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In a food processor add all ingredients for the dressing. Blend until smooth. Set aside.
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In a medium-sized mixing bowl, add kale, quinoa, and grapefruit. Lastly add the avocado.
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Drizzle with as much dressing as you’d like. Plate and enjoy!
