Spicy Kale and Black Bean Quinoa Salad (vegan friendly)

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Servings 4-6

Prep. Time 5 minutes

Cooking Time 10 minutes

    • For Salad
    • 6 cups Harvest Fresh¬†chopped kale
    • 1 cup quinoa, uncooked
    • 1/2 red onion, chopped
      2 cups grape tomatoes, halved
    • 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
    • 1/4 cup water
    • 1 teaspoon maple syrup
    • 1/2 teaspoon cumin
    • salt and pepper, to taste
    In a medium sized pot, combine 2 cups of water or vegetable stock 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.
    Add a little olive oil to a pan and plave on high heat, once the pan is hot add the grape tomatoes to "blister" them, then lower to medium and cook until tomatoes are tender but not mushy
    In a large salad bowl, add the kale and the onion.
    Once the quinoa is done cooking, add in the black beans and corn to the pot. Mix it up. Add the quinoa mixture and tomatoes over the kale and mix.
    Prepare the dressing by mixing all ingredients in a bowl and whisk together. Pour the dressing over the salad, mix and enjoy!