Southwestern Kale Salad
Ingredients
- 1 cup quinoa, uncooked
- 6 cups chopped kale, de-stemmed
- 1/2 red onion, chopped
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1/2 cup tomatoes chopped
- 1/2 cup toasted pepitas
- Dressing
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1/4 cup fresh lime juice (about 2 limes)
- 3 Tbs white vinegar
- 1 tsp cayenne
- 1 teaspoon maple syrup
- 1/2 teaspoon cumin
- sea salt and pepper, to taste
Instructions
- INSTRUCTIONS
- In a medium sized pot, combine 2 cups of water with 1 cup of quinoa and bring to a boil. Lower heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
- In a large salad bowl, add the dressing ingredients and whisk to combine then adjust to taste.
- Then add kale and the onion and toss well. Then add beans and corn followed by quinoa.
- Mix and enjoy!! Add tomatoes and pepitas on tp[
- Stays fresh in the refrigerator up to 48 hours.
