Baby Kale, Avocado & Red Quinoa Salad with Miso-Basil Dressing
PREP TIME05 min
COOK TIME05 min
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
1 cup cooked red quinoa (or any quinoa)
1 5 oz container baby kale
½ cup small grapefruit segments
1 avocado, peeled and cubed
Cook the quinoa according to manufacturer's directions.
In a small saute pan, warm the olive oil over moderate heat. Add the onion and cook until caramelized, about 6 minutes.
In a food processor add all ingredients for the dressing. Blend until smooth. Set aside.
In a medium-sized mixing bowl, add kale, quinoa, and grapefruit. Lastly add the avocado.
Drizzle with as much dressing as you’d like. Plate and enjoy!