Mexican(ish) Kale & Quinoa Salad

The final dish
As seen on
Cookie + Kate
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
BeginnerVegetarianDinnerGluten-Free
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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.
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