Ingredients

Dressing:

  • 1/4 cup lime juice
  • 1/4 cup loosely packed fresh cilantro leaves
  • 2 tablespoons water
  • 1 1/2 tablespoons canola oil
  • 1 1/2 teaspoons garlic, salt to taste
  • 1/2 of a pear, peeled and cubed
  • 1/4th of a ripe avocado
  • Freshly ground pepper to taste

Bowl:

  • 3 cups precooked chilled quinoa
  • 2 cups small torn pieces curly kale
  • 1/2 cup small thin slivers red onion
  • 1 large pear, cored and sliced
  • 1 1/4 of firm but ripe avocados, cut into bite-size cubes
  • 3/4 cup very coarsely chopped California walnuts, toasted

For Garnish:

Torn fresh cilantro leaves

Preparation:

  1. Purée all dressing ingredients except pepper in a small blender until smooth.
  2. Place quinoa in a large bowl and drizzle with dressing. Stir to coat, then stir in kale and pepper.
  3. Place a slightly heaping 3/4 cup of quinoa mixture into bowls. Top each with 1/4 of a sliced pear, 1/6th of the diced avocado, 1 1/2 tablespoons red onion and 2 tablespoons walnuts. Garnish with cilantro leaves.