2/3 cup cooked quinoa
1 bunch kale- torn into bite sized pieces and steamed
1/2 avocado peeled and pitted
1/2 cup chopped cucumber
1/3 cup red bell pepper
optional: 1 tablespoon crumbled feta
1/4 cup olive oil
1.5 tablespoons Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon ground black pepper
Cook quinoa and steam kale seperately.
Place steamed kale on a plate, top with quinoa, cucumber, bell pepper, feta cheese and avocado.
Toss with lemon-dijon dressing.