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Kale & Quinoa Salad with Black Beans

Kale & Quinoa Salad with Black Beans
Kale & Quinoa Salad with Black Beans

Kale & Quinoa Salad with Black Beans
Raw kale is an acquired taste, so if you’re not a fan, try
steaming the kale for a few minutes instead of massaging it.



• 1 cup quinoa, rinsed very well (I used a combo of red and
white quinoa)
• 2 cups vegetable broth
• 2 cloves garlic, minced
• 1/4 cup freshly squeezed lemon or lime juice
• 3 tablespoons vegetable broth
• 1 teaspoon chia seeds or ground flaxseed
• 1 teaspoon ancho chile powder (or other pure chile powder,
not a blend)
• 1/2 teaspoon cumin
• 1/4 teaspoon chipotle chile powder, or to taste
• 1/2 teaspoon salt, or to taste (optional)
• 4-6 cups chopped kale leaves (about 4-5 ounces)
• 1 15-ounce can black beans, rinsed and drained (about 1
1/2 cups)
• 1/2 cup grated carrot
• 1/2 red bell pepper, chopped
• 1 avocado, sliced or cubed (optional)
• additional lemon juice and seasonings, to taste
1. Heat a saucepan. Add the rinsed and drained quinoa and
the garlic and toast it until almost dry. Add the vegetable
broth, bring to a boil, reduce heat, and cover. Simmer until
all the water is absorbed, about 20 minutes. Remove from
heat and allow to cool.
2. While the quinoa is cooking, make the dressing in a small
bowl or measuring cup: whisk together the lemon juice, 3
tablespoons broth, chia/flax seeds, chile powders, cumin
and salt. Allow to stand until the chia seeds start to thicken
the dressing.
3. Place the kale in a large serving bowl. Add half of the
dressing and massage it into the kale using a wringing
motion until the kale is very tender. Two minutes of
massaging should do it, but the longer, the better. Add the
quinoa, black beans, carrot and bell pepper, along with the
remaining dressing. Mix well and refrigerate until ready to
serve.
4. Just before serving, check the seasoning and add more
lemon juice, chile powder, cumin and salt, as needed. Stir in
chopped avocado, if desired, or serve with slices of avocado
on the side.