Spicy Kale and Quinoa Black Bean Salad

Spicy Kale and Quinoa Black Bean Salad

Particularly in a hurry, or when I'm excessively drained and languid to cook. Darker rice, dark beans, chime peppers, corn, salsa, lettuce, a lil' guac – what's not to cherish? I know they (shockingly) have a great deal of oils however now and again, I give in… balance right? ♥ It was just a short time before I shared my formula for this Spicy Kale and Quinoa Black Bean Salad since it tastes THE SAME as chipotle, and with no oil at all.

You needn't bother with it, I guarantee.

Cooking without oil can take some becoming accustomed to however at this point I consider oil unadulterated fat, I do my best to kill it totally.

This hot serving of mixed greens is crunchy, exquisite, overflowing with flavor and absolutely compelling. A group pleaser without a doubt. It's the ideal serving of mixed greens for any event and can be altered to your "zestiness" preferring.

Spicy Kale and Quinoa Black Bean Salad


Ingredients :

  • 1 cup quinoa, uncooked
  • 6 cups chopped kale, de-stemmed
  • 1/2 red onion, chopped
  • 1 can black beans, drained and rinsed
  • 1 cup corn

spicy dressing

  • 1/4 cup fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup hot sauce of your choice (I used a chili pepper sauce)
  • 1/4 cup water
  • 1 teaspoon maple syrup
  • 1/2 teaspoon cumin
  • sea salt and pepper, to taste

Instructions :

  1. In a medium sized pot, combine 2 cups of water with 1 cup of quinoa and bring to a boil. Lower heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
  2. In a large salad bowl, add the kale and the onion.
  3. Once the quinoa is done cooking, add in the black beans and corn to the pot. Mix it up. You could just add these over the kale but I wanted to warm up the beans and corn. Add the quinoa mixture over the kale and mix.
  4. Prepare the dressing. Pour the dressing over the salad, mix and enjoy!

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