Mexican(ish) Kale & Quinoa Salad
Total Time
40 minutes
Prep Time
20 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(53)
Ingredients
4 servings
- 1 cup quinoa, rinsed in a fine-mesh colander
- 2 cups water
- ½ cup pepitas (hulled pumpkin seeds)
- 1 small bunch of curly green or Tuscan kale, tough ribs removed and chopped into small pieces (or about 3 cups roughly chopped baby spinach)
- Fine sea salt
- 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- ½ cup thinly sliced green onions or finely chopped red onion
- ½ cup lightly packed chopped fresh cilantro
- ½ cup oil-packed sun-dried tomatoes, rinsed and chopped
- ⅓ cup crumbled feta cheese (optional)
- 1 to 2 medium jalapeños, seeds and membranes removed, chopped
- ¼ cup olive oil
- 3 to 4 tablespoons fresh lime juice (about 2 medium limes)
- ¾ teaspoon ground cumin
- ½ teaspoon fine sea salt
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Preparation
Chef’s notes
Recipe inspired by my Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing.
Make it dairy free/vegan:
Omit the feta cheese.