avatarAuthorParkash BainsCategory, , DifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time40 mins

This salad is just bursting with different flavours, colours and textures. It is not only extremely nutritious bur also very satisfying. It can be served as a side or as an entree topped with sliced avocado.

 1 cup quinoa; 2 cups water; ½ tsp salt
 1 cup cooked black beans (you can use canned)
 1 mango, cubed
 34 leaves kale (chopped)
 ½ red onion
 ½ red bell pepper (chopped)
 ¼ cup pumpkin seeds
 1 lemon - juiced
 2 tbsp avocado oil
 1 tsp mild red chili (crushed or powder with good flavour; Ancho is a nice one!)
 1 tsp sea salt (less if using canned black beans)

1

Place quinoa, water and salt into a medium covered pot on med-high heat (I always add a drizzle of olive oil to prevent the quinoa from sticking). Once it comes to a boil, reduce heat and set timer to simmer for 15 minutes or until all the water is absorbed. Uncover, fluff with a fork and set aside.

2

Meanwhile combine 2 Tbs of oil with chopped kale and a sprinkle of sea salt in a medium bowl. Add the mango, pumpkin seeds, onion and bell pepper.

3

In a large bowl combine quinoa and black beans, and mix well. Add in the other mixed ingredients – kale, mango, etc.

4

Squeeze juice of a whole lemon onto salad. Add chili pepper and salt. Mix everything well.

5

Garnish with crumbled goat cheese (optional). Refrigerate until ready to serve.

Ingredients

 1 cup quinoa; 2 cups water; ½ tsp salt
 1 cup cooked black beans (you can use canned)
 1 mango, cubed
 34 leaves kale (chopped)
 ½ red onion
 ½ red bell pepper (chopped)
 ¼ cup pumpkin seeds
 1 lemon - juiced
 2 tbsp avocado oil
 1 tsp mild red chili (crushed or powder with good flavour; Ancho is a nice one!)
 1 tsp sea salt (less if using canned black beans)

Directions

1

Place quinoa, water and salt into a medium covered pot on med-high heat (I always add a drizzle of olive oil to prevent the quinoa from sticking). Once it comes to a boil, reduce heat and set timer to simmer for 15 minutes or until all the water is absorbed. Uncover, fluff with a fork and set aside.

2

Meanwhile combine 2 Tbs of oil with chopped kale and a sprinkle of sea salt in a medium bowl. Add the mango, pumpkin seeds, onion and bell pepper.

3

In a large bowl combine quinoa and black beans, and mix well. Add in the other mixed ingredients – kale, mango, etc.

4

Squeeze juice of a whole lemon onto salad. Add chili pepper and salt. Mix everything well.

5

Garnish with crumbled goat cheese (optional). Refrigerate until ready to serve.

Southwest Quinoa Kale Salad