Ingredients
Scale
- 1 cup quinoa
- 3/4 teaspoon sea salt
- 3 cups loosely packed kale (chopped)
- 1 red bell pepper (seeded and chopped)
- 2 tomatoes (chopped)
- 1 jalapeno (seeded and chopped)
- 1/2 sweet onion (chopped)
- 1/2 cup cilantro leaves (chopped)
- 1 15 ounce can black beans (rinsed and drained)
- 1/2 cup pumpkin seeds (toasted)
- 1/2 cup feta cheese crumbles
- 1 avocado (sliced)
- 1/3 cup + 1 tablespoon lime juice
- 1/3 cup + 1 tablespoon olive oil
Instructions
- Cook quinoa. I like to cook my quinoa in a rice cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part grains to 2 parts water.
- If you do not have a rice cooker, simply add the grains and water in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered until the liquid has been absorbed and grains are tender {about 20 minutes}.
- While the quinoa is cooking, toss all dressing ingredients together except the avocado. Once the quinoa has cooled fold in the quinoa. Pour the dressing over the salad and toss to coat. Chill in the fridge until ready to serve. Just before serving top with avocado slices.
Notes
This salad keeps well in the fridge for several days and would be a great candidate for sunday night meal prep.