Tomato, Corn and Quinoa Bowl with Avocado

Prep time: 15 minutes

Total time: 15 minutes

Yield: Serves 4

Ingredients

Dressing:

2 tablespoons fresh lime juice

1 tablespoon balsamic vinegar

1 small garlic clove

1 teaspoon Dijon mustard

1 teaspoon honey

1/4 teaspoon ground cumin

1/4 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

Salad:

1 small bunch Tuscan or curly green kale, tough ribs removed, torn into bite-size pieces

1 teaspoon extra-virgin olive oil

1 teaspoon fresh lime juice

Kosher salt

2 ears of yellow or bi-color corn, uncooked, husked, kernels cut from the cobs

2 to 3 scallions, white and green parts thinly sliced

1 red bell pepper, seeded and diced

1 poblano pepper, seeded and diced

1 cup cherry or grape tomatoes, halved

1/2 cup tricolor or red quinoa, cooked and cooled

1 small handful Italian parsley leaves, chopped, about 1/2 cup

1 small handful cilantro leaves, chopped, about 1/2 cup

1 ripe but firm avocado, cut into 1/2-inch pieces

Directions

Make the dressing. Whisk the lime juice, vinegar, garlic, mustard, honey, cumin, salt and black pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify. Place the kale in a large bowl. Sprinkle the oil, lime juice and a pinch of salt over the leaves. Rub the leaves to coat and slightly soften, about 30 seconds.

Combine the corn, scallions, peppers, tomatoes, quinoa, parsley and cilantro in a separate bowl. Pour about 1/4 cup of the dressing over the salad and gently stir to combine. Mound the salad over the kale (or divide between individual serving bowls). Top with the avocado and drizzle with additional dressing to taste.