Mexican(ish) Kale & Quinoa Salad

40 min Prep: 20 min Cook: 20 min
Serves: 4 Save

Ingredients (15)

  • 1 cup quinoa, rinsed in a fine-mesh colander
  • 2 cups water
  • 1/2 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 1/2 cups cooked black beans
  • 1/2 cup thinly sliced green onions or finely chopped red onion
  • 1/2 cup lightly packed chopped fresh cilantro
  • 1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped
  • 1/3 cup crumbled feta cheese (optional)
  • 1 to 2 medium jalapeños, seeds and membranes removed, chopped
  • 1/4 cup olive oil
  • 3 to 4 tablespoons fresh lime juice (about 2 medium limes)
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt

Directions

Learn how to make this recipe at Cookie and Kate