quinoa, 1 cup (142 g)
1 bunch kale, torn into bite-sized pieces, 1 bunch (130 g)
avocado - peeled, pitted, and diced, 0.5 avocado (79 g)
cucumber, 0.5 cup (67 g)
red onion, 0.5 MEDIUM ONION (74 g)
red bell pepper, 0.5 cup (77 g)
Chickpeas (Garbanzos), Canned, 1 can drained, rinsed (254 g)
2 tablespoons lemon juice, 2 juice of lemon (60 g)
dijon mustard, 1.5 tablespoons (23 g)
ground pepper, 0.25 teaspoon (1 g)
Soy Sauce, 1 tbsp (18 g)
Orange Juice, 0.25 cup (62 g)
Tomatoes, cherry, raw, 100 grams (100 g)
Bring the quinoa and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, chopped cucumber, bell pepper, red onion, chopped tomatoes and drained chickpeas.
Whisk orange juice, lemon juice, Dijon mustard, soy sauce, and black pepper together in a bowl until combined; pour over the salad.
Orange juice can be freshly squeezed.
Chickpeas can be substituted with any type of legume (bean)