Mexican(ish) Kale & Quinoa Salad

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