Yields: 4 servings | Prep time: 20 minutes | Cook time: 25 minutes


for quinoa:
1 cup quinoa
2 cups water
¼ teaspoon pink Himalayan salt, or to taste

for avocado dressing:
¼ cup walnuts
3 tablespoons lemon juice
2 tablespoons nutritional yeast
1 tablespoons shoyu, nama shoyu, tamari, or soy sauce
1 large clove of garlic, peeled and smashed
1 chunk ginger equivalent to the amount of garlic
1 small jalapeno pepper
1 handful or about 10 sprigs of cilantro, stems and all
¼ cup water
¼ teaspoon mustard powder
¼ teaspoon kelp powder
1 avocado, smashed


prepare quinoa:
Rinse quinoa well and drain. Pour 2 cups of water and quinoa into a small saucepan and bring to a boil. Turn heat down to low and simmer for 20 – 25 minutes. Remove from burner and allow to rest for 5 minutes, then fluff with a fork. Tip, instead of or along with water, use vegetable broth for flavorful quinoa. I like to a half broth / half water ratio.

prepare kale:
While quinoa is cooking, rinse, dry and then de-stem the leafy kale into a large bowl. With your hands or kitchen scissors, rip or cut the kale into small, bite-sized pieces.

prepare avocado dressing:
To prepare the avocado dressing, put all of the ingredients except the avocado into the Vita-mix or high speed blender and process until creamy. Add the avocado to the blender and pulse until mixed. Transfer into a bowl or jar.

Put a few dollops of dressing into the bowl of kale and with your hands, massage the kale leaves until they are coated and soft.

Serve kale over warm quinoa. Add green onions, sesame seeds, tofu or other fun garnishes!