This salad is just bursting with different flavours, colours and textures. It is not only extremely nutritious bur also very satisfying.
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.