This is one of my favorite quick recipes for quinoa. The hardest part is chopping everything up as the quinoa cooks on the stove, because after that all you do is mix it up. This can be served warm or cold, straight-out-of-the-fridge. I love this recipe because it easily serves a crowd and does not include raw garlic or onions, so you don’t have to worry about stinky breath after eating it. It is also gluten-free, dairy-free and 100% vegan. Bon Appétit!
Kale & Quinoa Black Bean Salad
Yields about 2 quarts of salad
1 cup uncooked quinoa
4 cups of kale (destemmed and finely chopped)
1/2 cup sweet red peppers, finely diced
1- 16 oz. can of black beans
1 carrot, finely diced
1 celery stalk, finely diced
1 lemon, juiced
1/4 cup extra virgin olive oil
1 tbsp. cumin
salt & pepper to taste
Rinse the quinoa and cook according to package directions. Once cool enough to be handled, mix the quinoa and kale with half of the EVOO. Season with salt, pepper and half of the cumin, and mix. Add the remaining ingredients together and season with additional salt and pepper if necessary. Sometimes I drizzle a little extra olive oil over the top for added moisture. Mix well and enjoy!
Store in an airtight container in the refrigerator.