Southwestern Style Kale & Quinoa Salad
2/19/14– This vibrant salad has a Southwestern twang and captivating spice. It is fresh, nutritious, and full of flavor!
Southwestern Kale & Quinoa Salad
- ¼ cup fresh lemon juice
- 3 tbsp vegetable broth
- 1 tsp chia seeds
- 1 tsp chili powder
- ¼ tsp chipotle chili powder
- ½ tsp cumin
- ½ tsp salt
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cloves garlic, minced
- 1 bunch of kale, stems removed and leaves chopped
- 1 (15 oz.) can black beans, drained and rinsed
- ½ cup cilantro, chopped
- 2 carrots, chopped
- 1 tomato, chopped
- 1 red pepper, chopped
- 2 tsp jalapeno, chopped (optional)
- 1 avocado, chopped
In a small bowl, combine the dressing ingredients. Stir well, and then allow the mixture to set for 30 minutes.
In the meantime, prepare the quinoa: combine the quinoa (carefully rinsed), 2 cups of broth and garlic in a medium pot. Bring the mixture to a boil and then cover, reduce heat and simmer for 20 minutes, until the liquid is absorbed.
Place the kale in a large bowl. Add half of the dressing and use your hands to massage it into the kale for at least 2 minutes, until the kale turns bright green and reduces.
Add the black beans, cilantro, carrot, tomato, red pepper, jalapeno, quinoa and remaining dressing to the bowl. Toss well.
Top each serving with avocado and extra salt, pepper and lemon juice as desired.