Quinoa Salad with Avocado, Kale & Sesame

Put the quinoa into a medium saucepan and add 3 cups of water. Place on the stove over high heat and let come to a boil. Cover, lower the heat to medium-low, and cook until the water is absorbed and the quinoa is tender and fluffy, 12 to 15 minutes. Remove from the heat and fluff with a fork. Let stand, covered, for 5 minutes more.

Meanwhile, put the sesame seeds into a small skillet over medium heat. Cook, stirring often, until toasted, 3 to 4 minutes.

In a small bowl, whisk together the soy sauce and sesame oil. Set aside.

Pull the kale leaves from their stems, place in a salad spinner, rinse, and spin dry. Now, grab a handful of leaves and thinly slice into shreds; repeat with the rest of the kale- you should get about 4 cups.

Peel and grate the carrots. Cut the avocado in half and remove the pit. Without cutting through the avocado skin, use the tip of your paring knife to make a crosshatch pattern in the avocado flesh. Now scoop out the pieces with a spoon.

Divide the quinoa, kale, carrots, and avocado among bowls. Drizzle with the dressing and sprinkle with the toasted sesame seeds.