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
