Black Bean, Kale and Quinoa Salad

Eating healthy doesn't mean you have to starve yourself or deny yourself delicious foods.  This salad is the perfect example of how to incorpoarate a ton of vitamins, protein, calcium and fiber into a satisfying and easy meal that is so good you'll want seconds (or thirds!) . The spices and flavors reminded me of a Mexican dish.

Matt and I ate this as a dinner but I am thinking I am going to make it again and divide it into individual portions to grab for lunches for the week.  This is one of those dishes that gets better and better as the flavors blend together so if you can, make this ahead of time. 

Black Bean, Kale and Quinoa Salad

1 cup quinoa, rinsed
3 cups chopped kale leaves
1/4 cup freshly squeezed lemon or lime juice
2 cloves garlic, minced
1/4 cup chopped cilantro
1 teaspoon chile powder
1/4 teaspoon chipotle chile powder, or to taste
1/2 teaspoon cumin
1/2 tsp salt, or to taste (optional)
1/2 cup olive oil
1/4 cup honey
1 15-ounce can black beans, rinsed and drained (about 1 1/2 cups)
1 large carrot, grated
1/2 red bell pepper, chopped
2 scallions, chopped
1 avocado, sliced or cubed (optional)
additional lemon juice and seasonings, to taste


Cook quinoa (one cup quinoa to 2 cups water) according to package directions. About 5 minutes before quinoa is finished cooking, add in chopped kale (Alternatively, you can leave kale raw if you like the taste). Remove from heat and allow to cool.

While the quinoa is cooking, make the dressing:  whisk together the lemon juice, garlic, cilantro, chile powders, cumin, and salt. Drizzle in olive oil while whisking vigorously. Add honey and mix well.

Place the quinoa, kale, black beans, carrot, and bell pepper into a large bowl.  Toss with the dressing. Mix well and refrigerate until ready to serve.

Just before serving, check the seasoning and add more seasonings as needed. Stir in chopped avocado, if desired, or serve with slices of avocado on the side.


Source: Adapted from FatFree Vegan Kitchen and Dishin & Dishes