Categories: Appetizer, Chili Peppers, Dinner, Dressing, Gluten-Free, Greens, Jessica Lessard Photos, Kale, Lunch, Quick Meals, Salad, Side Dish, Tomatoes, Vegan, Vegetarian Ingredients: Beans, Cherry Tomatoes, Chili Peppers, cilantro kale, Green Onions, Quinoa, Tomatoes
- 1c quinoa
- 2 c water
- 1 bunch kale chopped
- 1 can black beans, drained, rinsed
- ½ hot pepper, seeded, diced
- 1 ½ c halved cherry tomatoes
- 5 green onions finely chopped
- ¼ chopped fresh cilantro
- ¼ c olive oil
- 2 limes, juiced
- 2 tsp ground cumin
- 1 tsp salt
- salt and pepper to taste
Bring quinoa and water to a boil in a saucepan. Reduce heat to medium low, cover and simmer until quinoa is tender and water absorbed. Cool.
Whisk olive oil, lime juice, cumin, 1 tsp salt and pepper together in a bowl.
Combine quinoa,tomatoes, black beans, kale and onions together in a bowl.
Pour dressing over toss to coat. Stir in cilantro, season with salt and pepper. Chill.