Black Bean Quinoa Kale Salad + Cilantro Dressing
- 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 (2 ears of fresh corn, or canned/frozen is fine)
- 1/2 red pepper, chopped
- 1/4 cup fresh cilantro, chopped
- 3 clove garlic, minced
- 1/4 cup fresh lime juice (about 2 limes)
- 1-2 t red pepper flakes
- 1/4 cup olive oil
- 1 teaspoon agave
- 1 teaspoon cumin
- salt and pepper, to taste
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. Rinse and cool.
In a large salad bowl, add the kale, onion, and red pepper.
Once the quinoa is done cooking, add in the black beans and corn to the pot. Mix it up. Add the quinoa mixture over the kale and mix.
Prepare the dressing. I use my immersion blender to ensure the cilantro is blended and to emulsify the lime juice and olive oil so the salad dressing doesn’t separate.
Let rest 15-20 minutes before serving. Makes 4 medium salads, which means Mister BS and I get a full dinner and have left overs for lunch the next day. He likes his with crunched up blue corn chips on top.