AuthorParkash BainsCategoryappetizer, entrees, North AmericanDifficultyBeginnerThis 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.
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.
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.
In a large bowl combine quinoa and black beans, and mix well. Add in the other mixed ingredients – kale, mango, etc.
Squeeze juice of a whole lemon onto salad. Add chili pepper and salt. Mix everything well.
Garnish with crumbled goat cheese (optional). Refrigerate until ready to serve.
Ingredients
Directions
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.
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.
In a large bowl combine quinoa and black beans, and mix well. Add in the other mixed ingredients – kale, mango, etc.
Squeeze juice of a whole lemon onto salad. Add chili pepper and salt. Mix everything well.
Garnish with crumbled goat cheese (optional). Refrigerate until ready to serve.
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