Toated quinoa in an empty saucepan for 1-2 minutes.
Then combine the quinoa, water and salt and bring to a boil, and after the water begins to boil.
reduce the heat to a simmer and cover. Cook for about 12-15 minutes until water has been absorbed and remove from heat.
While quinoa is cooking, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, mustard, salt and pepper.
In a large bowl, toss together the kale leaves with the dressing.
After quinoa has been cooked add directly to the salad bowl with the kale. Mix and top with feta and avocado. Serve while still warm.
I ended up using the juice from all the lemon. Depending on your taste and if you like lemons, you might want to keep some on the side.
Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!