Best 2 Quinoa Avocado Kale Bowl With Balsamic Dijon Dressing Recipes
**Tantalize your taste buds with a delectable Quinoa Avocado Kale Bowl drizzled in a tangy Balsamic Dijon Dressing.** This vibrant and wholesome dish is a symphony of flavors and textures, featuring fluffy quinoa, creamy avocado, tender kale, and a medley of colorful vegetables. Tossed in a zesty dressing made with balsamic vinegar, Dijon mustard, honey, and herbs, this bowl is a nutritional powerhouse packed with protein, fiber, and essential vitamins.
**Additional Recipes to tantalize your taste buds:**
- **Quinoa Salad with Roasted Vegetables:** Experience a burst of flavors with this hearty and nutritious quinoa salad. Roasted vegetables like broccoli, zucchini, and bell peppers add a smoky sweetness, while feta cheese and a tangy dressing complete this satisfying dish.
- **Kale Salad with Apples and Pomegranate:** Indulge in a refreshing and colorful kale salad. Sweet apples, juicy pomegranate arils, and a honey- Dijon dressing create a delightful balance of flavors. Perfect as a light lunch or a vibrant side dish.
- **Balsamic Dijon Vinaigrette:** Elevate your salads and dressings with this versatile Balsamic Dijon Vinaigrette. The tangy combination of balsamic vinegar and Dijon mustard, blended with olive oil and herbs, adds a touch of sophistication to any dish.
QUINOA VEGGIE SALAD WITH ZESTY VINAIGRETTE
Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).
Provided by Randy Finger
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Bring the quinoa and 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. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
- Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
- Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.
Nutrition Facts : Calories 215 calories, Carbohydrate 21.2 g, Fat 13 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 370.9 mg, Sugar 0.8 g
CHICKEN QUINOA BOWLS WITH BALSAMIC DRESSING
I love this recipe because its simplicity allows me to spend time with my family while not sacrificing taste or nutrition. Plus the fresh spring flavors really shine through! -Allyson Meyler, Greensboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Place vinegar in a small saucepan; bring to a boil. Cook until slightly thickened, 2-3 minutes. Transfer to a bowl; cool completely., In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Keep warm., Preheat broiler. Toss chicken with 2 teaspoons oil, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on 1 half of a 15x10x1-in. pan coated with cooking spray. Broil 4 in. from heat for 5 minutes. Meanwhile, toss asparagus with the remaining oil, salt and pepper., Remove pan from oven; turn chicken over. Add asparagus. Broil until a thermometer inserted in chicken reads 165° and asparagus is tender, 3-5 minutes. Let chicken stand 5 minutes before slicing., For dressing, stir yogurt and mustard into balsamic reduction. To serve, spoon quinoa into bowls; top with chicken, asparagus, avocado and tomatoes. Serve with dressing.
Nutrition Facts : Calories 491 calories, Fat 21g fat (5g saturated fat), Cholesterol 101mg cholesterol, Sodium 715mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 6g fiber), Protein 42g protein.
Tips:
- Use fresh, high-quality ingredients: The fresher the ingredients, the better the bowl will taste. Look for ripe avocados, kale with vibrant green leaves, and quinoa that is fluffy and cooked through.
- Don't overcook the quinoa: Quinoa should be cooked until it is tender but still has a slight bite to it. Overcooked quinoa will be mushy and unpleasant.
- Massage the kale: Massaging the kale with a little bit of olive oil and salt helps to break down the fibers and make it more tender and flavorful.
- Use a flavorful dressing: The dressing is what really brings the bowl together. Make sure to use a dressing that is flavorful and complements the other ingredients. The balsamic Dijon dressing in this recipe is a great option.
- Don't be afraid to experiment: There are many different ways to make a quinoa avocado kale bowl. Feel free to add or remove ingredients to suit your own taste. Some other popular additions include roasted sweet potatoes, grilled chicken, or crumbled feta cheese.
Conclusion:
Quinoa avocado kale bowls are a delicious and healthy way to enjoy a meal. They are packed with nutrients and can be customized to suit your own taste. Whether you are looking for a quick and easy lunch or a hearty and satisfying dinner, a quinoa avocado kale bowl is a great option.
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