3 cups cooked quinoa*
1 large bunch kale, stemmed and chopped
1 avocado, peeled and pitted, chopped
1/4 cup walnuts, soaked and chopped
1/2 medium red onion, chopped
juice of 1 lemon
2 Tbsp. cold pressed extra-virgin olive oil
Sea salt and pepper to taste
Follow the Basic Quinoa recipe to cook quinoa.
Soak walnuts in water for 2 hours to release nutrient absorption inhibitors and remove bitter tannins. (This also makes the walnuts more creamy and sweet). Drain.
In the meantime, dd the quinoa, kale, avocado, nuts and onion to a large bowl. Add the lemon juice and pour over the oil. Season with salt/pepper and lightly toss the salad to coat everything.
Note: If you need this to be a little sweeter, add 5-6 drops liquid stevia and stir to incorporate.
Serve chilled or at room temperature. Store leftovers up to 5 days in fridge.