Quinoa Kale Black Bean Salad
If you’re “done” with seeing yet another post for kale or quinoa, it’s understandable.
These ingredients have gotten so overplayed that it’s difficult to remember that they are two of the most nutritionally dense foods around.
This colorful, delicious and flavorful salad is here to remind you.
It is so filling and satisfying that it could stand on its own for a Meatless Monday dinner. But your family will also thoroughly enjoy it as a side to any simple protein.
Even better, it keeps well for a few days in the fridge, making it a perfect, packable lunch.
2 Cups cooked quinoa (see notes, below, for how to cook)
6 cups chopped kale
¼ red onion, chopped (or more, to taste)
1 can black beans, drained and rinsed
1 cup corn
¼ cup chopped cilantro
1 clove garlic, minced
¼ cup lime juice
¼ cup hot sauce or buffalo sauce (as spicy or mild as you like)
¼ cup water
1 teaspoon maple syrup
½ teaspoon cumin
salt and pepper to taste
Prepare the salad:
Combine all ingredients in a large bowl.
Prepare the vinaigrette:
Combine all ingredients in a bowl or jar. Whisk or shake to blend. Pour over salad and toss to combine.
Cook quinoa as follows: Place 1 cup quinoa in a fine mesh strainer and rinse thoroughly. This removes quinoa’s natural coating – called “saponin” – which can make it taste bitter or soapy (do this even if the package says “pre-rinsed”). Place in a small saucepan with 2 cups of water and a pinch of salt. Bring to a boil, cover, and simmer over low heat for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and set aside till ready to use.