1 cup of quinoa
1 onion, peeled and finely chopped
2 cloves of garlic, minced
2 celery sticks, diced
3 carrots, peeled and finely chopped
1 tablespoon cumin
1 box of baby kale, finely chopped (or 1 bunch of kale, finely chopped)
2 tomatoes, diced
1/2 cucumber, diced
1 avocado, peeled, pitted and diced
For the dressing.
2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
6 tablespoons olive oil
Freshly ground black pepper
Cook the quinoa according to the package directions.
Heat a couple of tablespoons of olive oil and saute the onion gently for about 7-10 minutes until golden.
Add the garlic, celery, carrots and cumin. Cook for another 2 -3 minutes. Add the kale and cook until wilted. Place in a large bowl.
Add the cooked quinoa, cucumber, avocado and tomato. Toss gently.
To make the dressing place all the ingredients in a jar, screw the lid on tight and shake well. Taste and check the seasonings. Pour over the quinoa and vegetables and toss to coat everything lightly with the dressing.
Add a squeeze of lemon juice and serve.