Mexican(ish) Kale & Quinoa Salad
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Cookie and Kate · by Cookie and Kate★ 5.0

Mexican(ish) Kale & Quinoa Salad

NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 40%
CARBS 59G44% OF CAL
13G FIBER0G ADDED8G INTRINSIC38G OTHER8G TOTAL SUGAR
FAT 26G44% OF CAL
4G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty kale and quinoa salad with black beans, pepitas, and a cumin-lime dressing with Mexican spices. Nutritious and substantial enough for lunch.

mainmexicansaladbowlbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup quinoa, rinsed in a fine-mesh colander
  • 2 cups water
  • 1/2 cup pepitas (hulled pumpkin seeds)
  • 1 small bunch of curly green or Tuscan kale, tough ribs removed and chopped into small pieces (or about 3 cups roughly chopped baby spinach)
  • Fine sea salt
  • 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
  • 1/2 cup thinly sliced green onions or finely chopped red onion
  • 1/2 cup lightly packed chopped fresh cilantro
  • 1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped
  • ⅓ cup crumbled feta cheese (optional)
  • 1 to 2 medium jalapeños, seeds and membranes removed, chopped
  • 1/4 cup olive oil
  • 3 to 4 tablespoons fresh lime juice (about 2 medium limes)
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
PREP
20M
SODIUM
890MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.