Happy Healthy Beautiful Christmas Salad

Ingredients

• 1 cup white quinoa (uncooked)
• 2 cups water
• 2 large red bell peppers, finely chopped
• 1 large green bell pepper, finely chopped
• 1 medium white or yellow onion, finely chopped
• 1 cup very finely chopped green or red kale, any type (chop super-finely, as you would an herb or parsley for tabbouleh — also fabulous with parsley or any other green)
• 1 cucumber, finely chopped
• Crumbled feta cheese (omit to make vegan)
• For dressing: 1/4 cup olive oil
• 2 garlic cloves
• 2 tablespoons lemon juice or white wine vinegar
• 1 1/2 tablespoons Dijon mustard
• Two pinches sea salt
• Freshly ground black pepper
• 1/2 avocado (if available)
• 1/2 seeded jalapeño (if desired)

Instructions

1. 1Cook the quinoa: rinse, add 2 cups water, bring to a boil then reduce to a simmer, covered, for 15–20 minutes or until you can see the white curly bits. Cool for a few minutes (can be cooked ahead and refrigerated).
2. 2Toss cooled quinoa together with the chopped bell peppers, onion, kale, and cucumber. Hold off on the feta for now.
3. 3Combine all dressing ingredients in a blender and blend for a few seconds until smooth.
4. 4Up to 4 hours before serving, add the dressing and sprinkle with feta. Stir to mix, then let sit 30–60 minutes before serving to let the flavors combine.
5. 5Try your own variations — Mexican style: add pepitas, tomato, avocado chunks, black beans, corn, and cumin. Mediterranean style: add oregano, olives, and herbs de Provence. Superfood style: avocado, winter squash, diced beets, pumpkin seeds, and arugula.