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- Preparing Time: 25 minutes
- Total Time: -
- Served Person: 1
- salt and ground black pepper to taste
- 1/4 teaspoon dijon mustard
- 1/4 teaspoon lime juice
- 1 1/2 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- 1/2 cup cooked quinoa
- 1/4 avocado, sliced
- bowl:
- 1 tablespoon crumbled goat cheese
- 1 tablespoon diced green bell pepper
- balsamic dijon dressing:
- 1 leaf kale, stemmed and chopped
- 4 cherry tomatoes, sliced into thirds
- 1 tablespoon diced cucumber
- 1 tablespoon diced red onion
- Carbohydrate 31.9
- Cholesterol 6
- Fat 18.8
- Protein 8.1
- Sodium 250
- Calories 316 calories;
Whisk olive oil, balsamic vinegar, Dijon mustard, and lime juice together in a bowl to make dressing. Season with salt and pepper. Place quinoa in a bowl. Massage kale pieces with your hands until slightly softened; spread over quinoa. Layer tomatoes, avocado, cucumber, red onion, and green bell pepper over kale. Drizzle dressing on top. Garnish with goat cheese.
