Kale and Quinoa Salad...Kale and Quinoa Salad with Black Beans

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your repertoire, Kale and Quinoa Salad with Black Beans might be a recipe you should try. This hor d'oeuvre has 240 calories, 10g of protein, and 7g of fat per serving. For $1.02 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have chipotle chile powder, carrot, bell pepper, and a few other ingredients on hand, you can make it. 32767 people were glad they tried this recipe. It is brought to you by blog.fatfreevegan.com. From preparation to the plate, this recipe takes roughly 50 minutes. Overall, this recipe earns a great spoonacular score of 100%. Similar recipes include Black Beans & Brown Rice With Garlicky Kale, Red Quinoa, Kale, Blood Orange and Pom Salad With Meyer Lemon Vinaigrette, and Spicy lentil and black rice soup with kale, spinach and leek.

Ingredients

Cooking Instructions

1. 01

   Heat a saucepan.

2. 02

   Add the rinsed and drained quinoa and the garlic and toast it until almost dry.

3. 03

   Add the vegetable broth, bring to a boil, reduce heat, and cover. Simmer until all the water is absorbed, about 20 minutes.

4. 04

   Remove from heat and allow to cool. While the quinoa is cooking, make the dressing in a small bowl or measuring cup: whisk together the lemon juice, 3 tablespoons broth, chia/flax seeds, chile powders, cumin, and salt. Allow to stand until the chia seeds start to thicken the dressing.

5. 05

   Place the kale in a large serving bowl.

6. 06

   Add half of the dressing and massage it into the kale using a wringing motion until the kale is very tender. Two minutes of massaging should do it, but the longer, the better.

7. 07

   Add the quinoa, black beans, carrot, and bell pepper, along with the remaining dressing.

8. 08

   Mix well and refrigerate until ready to serve. Just before serving, check the seasoning and add more lemon juice, chile powder, cumin, and salt, as needed. Stir in chopped avocado, if desired, or serve with slices of avocado on the side.