This is such a useful salad because it uses just about any vegetables you may have lurking in your fridge.  I used onions, garlic, celery, carrots, tomatoes, avocados, cucumber and a TON of baby kale.  A strange assortment perhaps, but delicious. If you have any parsley or cilantro that would be lovely, use whatever you have.  I love this warm or cold. A multi colored quinoa is a lot of fun.

Quinoa Salad.

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

Lemon juice

For the dressing.

2 tablespoons Dijon mustard

3 tablespoons red wine vinegar

6 tablespoons olive oil

Sea salt

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.