Mexican(ish) Kale & Quinoa Salad
Ingredients
The salad
-
1
cup
quinoa, rinsed
-
2
cups
water
-
½
cup
pepitas (hulled pumpkin seeds)
-
1
small bunch
curly green or Tuscan kale, chopped
-
1
can (15 ounces)
black beans, rinsed and drained
-
½
cup
thinly sliced green onions
-
½
cup
chopped fresh cilantro
-
½
cup
oil-packed sun-dried tomatoes, chopped
-
⅓
cup
crumbled feta cheese (optional)
-
1 to 2
medium
jalapeños, chopped
Cumin-lime dressing
-
¼
cup
olive oil
-
3 to 4
tablespoons
fresh lime juice
-
¾
teaspoon
ground cumin
-
½
teaspoon
fine sea salt
Instructions
- 1. Cook the rinsed quinoa with water until absorbed, about 15 minutes, then let it rest for 5 minutes.
- 2. Toast the pepitas in a small skillet over medium heat until fragrant, about 5 minutes, and set aside to cool.
- 3. In a large bowl, massage the chopped kale with salt until tender, then add the cooked quinoa, pepitas, beans, onions, cilantro, sun-dried tomatoes, feta (if using), and jalapeños.
- 4. Prepare the dressing by whisking together olive oil, lime juice, cumin, and salt, then pour over the salad and mix well.
- 5. Let the salad rest for about 15 minutes before serving for best flavor.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
5mg
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