Instructions

• Rinse 1/2 cup quinoa under cold water. In a small saucepan combine the rinsed quinoa and 3/4 cup water (or vegetable broth). Bring to a light boil, reduce heat to low, cover, and simmer 15 minutes or until the liquid is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork and set aside to cool slightly.
• While the quinoa cooks, make the dressing: in a small bowl whisk together 3 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 minced garlic clove, and 1/8 teaspoon salt. Set the dressing aside.
• Prepare the kale: remove and discard any thick stems if desired, then cut or tear the 1 large bunch of kale into bite-sized pieces. Place the kale in a large bowl and gently massage it with your hands for 1–2 minutes until the leaves soften and darken.
• Prepare the remaining vegetables: grate 1 medium carrot; dice 1 cup cooked beets into roughly 1/2-inch pieces; thinly slice or finely chop red onion to equal 1/4 cup. Add the carrot, diced beets, and red onion to the bowl with the kale.
• Rinse and drain the 15 oz can of garbanzo beans and add them to the bowl.
• Add the cooked quinoa to the bowl once it has cooled slightly. Pour the dressing over the salad and toss gently with tongs or your hands until everything is evenly coated and combined.
• Dice the 1 large ripe avocado. Sprinkle 1/4 cup sunflower seeds over the salad, top with the diced avocado, and serve immediately.