Salada de couve kale e quinoa com molho de limão

Ingredientes

• 4 cups Kale, chopped and stems removed (Rinse and tear into bite-sized pieces.)
• 1 cup Quinoa, rinsed (Adds chewy texture and protein.)
• 1 cup Cherry Tomatoes, halved (For sweetness and color.)
• 1 medium Cucumber, diced (Adds a refreshing crunch.)
• 1 medium Avocado, diced (Provides creamy balance.)
• 2 tablespoons Lemon juice, freshly squeezed (Use fresh lemons for best flavor.)
• 2 tablespoons Olive oil (For richness and flavor.)
• 1 clove Garlic, minced (Adds a punch of flavor.)
• 1 pinch Salt (To taste.)

Modo de preparo

1. 1

   --- Preparation ---

2. 2

   Rinse the quinoa in cold water to remove its bitter coating.

3. 3

   In a pot, combine the rinsed quinoa with double the amount of water and bring it to a boil.

4. 4

   Once boiling, reduce the heat and let it simmer for about 15 minutes, or until all the water is absorbed and quinoa is fluffy.

5. 5

   While the quinoa cooks, wash and chop the kale. Remove the tough stems and tear the leaves into bite-sized pieces.

6. 6

   For the dressing, whisk together freshly squeezed lemon juice, olive oil, minced garlic, and salt until well combined.

7. 7

   --- Assembly ---

8. 8

   In a large mixing bowl, combine the kale, cooked quinoa, chopped cherry tomatoes, cucumber, and diced avocado.

9. 9

   Drizzle the lemon dressing over the salad and toss gently until everything is well coated.