Walnut, Pear, and Avocado Bowl

Recipe by: California Walnuts

Dressing

• 1/4 cup lime juice
• 1/4 cup loosely packed fresh cilantro leaves
• 2 tablespoons water
• 1 1/2 tablespoons canola oil
• 1 1/2 teaspoons garlic salt, or to taste
• ½ red pear, peeled and cubed
• ¼ avocado
• Freshly ground pepper to taste

Bowl

• 3 cups pre-cooked chilled quinoa (1 lb 4 oz.)
• 2 cups of kale (small into torn pieces)
• 1/2 cup red onion, thinly sliced
• 1 red pear, cored and sliced
• 1 1/4 avocados, cut into bite-size cubes
• 3/4 cup California walnuts, toasted and coarsely chopped
• Torn fresh cilantro leaves (garnish)

Preparation:

Puree all dressing ingredients except pepper in a small blender until smooth. Place quinoa in a large bowl and drizzle with dressing. Stir to coat, then stir in kale and pepper. Place a slightly heaping 3/4 cup of quinoa mixture into six bowls. Top each with 1/4 of sliced pear, 1/6th of the diced avocado, 1 1/2 of red onion, and two tablespoons of walnuts.

Garnish with cilantro leaves.

Recipe Note: 1 cup quinoa cooked in 1 1/2 cups water or vegetable broth may be substituted for the precooked quinoa.

Nutrition Facts: 360 calories, 21 grams fat, 2,5 grams saturated fat, 0 mg cholesterol, 250 mg sodium, 39 grams carbohydrates, 9 grams fiber, 8 grams protein