Keto Avocado Kale Quinoa Bowl Recipe

About this recipe

A hearty and nutritious dinner option featuring quinoa, kale, and edamame, tossed in a creamy avocado dressing. Perfect for those seeking a keto-friendly vegetarian meal.

Ingredients

• 25 g Parsley
• 120 g Avocado - Tanzania
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 85 g Hellmann'S Creamy Mayonnaise
• 50 g Basil
• 5Ltr Vittorio Pomace Olive Oil
• 250 ml Coco Mama Coconut Milk
• 250 g Spinach - Chopped
• 500 ml Colavita White Wine Vinegar
• 100 g X 3 Mtr Coriander Powder Combo
• 1 kg Simply Staples Mineral Rich Sea Salt
• 100 g Everest White Pepper

Instructions

1. 1. Combine 1 cup coconut milk in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 5 minutes. Transfer to a large bowl and set aside.
2. 2. Fill a large pot with about an inch of water and place a steamer basket inside. Add 2 cups chopped spinach to the steamer. Cover and steam over high heat for 2-3 minutes until the spinach turns bright green. Immediately transfer the spinach to a bowl of cold water to stop cooking, then drain well and set aside.
3. 3. Prepare the avocado dressing by combining 1 avocado, 2 tablespoons lemon juice, 2 tablespoons mayonnaise, 1 tablespoon white wine vinegar, 1/4 cup parsley, 2 tablespoons fresh basil, 1/2 teaspoon coriander powder, 1/2 teaspoon sea salt, and 1/4 teaspoon white pepper in a food processor or blender. Pulse 2-3 times until well combined. Gradually add 1/4 cup olive oil while blending until smooth.
4. 4. Add the steamed spinach to the bowl. Pour the avocado dressing over the mixture and toss until evenly coated.
5. 5. Serve the bowl garnished with slices of fresh avocado for an extra creamy touch.