"Love this healthy, quick recipe, perfect for a summer BBQ or a classy dinner! Hope you enjoy this as much as I do! I am new writing down my recipes, and would love some positive feedback! You can substitute sea salt for kosher salt, if desired."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Blend 1 cup olive oil, lemon juice, shallot, Dijon mustard, honey, and kosher salt together in a blender until dressing is smooth and creamy.
Bring water and chicken bouillon to a boil in a saucepan; add quinoa, reduce heat to medium-low, and simmer until liquid is absorbed, about 15 minutes. Fluff quinoa with a fork and transfer to a large bowl.
Heat remaining olive oil in a large saucepan over medium-high heat; saute onion and garlic in hot oil until golden, 5 to 7 minutes. Stir kale into onion mixture; saute until kale is tender, 5 to 10 minutes.
Stir kale mixture into quinoa. Pour dressing over the top and add pine nuts and avocado; toss to coat. Serve warm or cold.