Mexican-style kale and quinoa salad

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Mexican-style kale and quinoa salad

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Ingredients

Adjust Servings:
1 cup Quinoa
1 can Black beans
1/2 can Corn niblets
6 red roasted Sweet bell peppers
2 tablespoons Sun-dried tomatoes
1 red Chili pepper
1/4 cup diced Vegan feta cheese
1/2 cup Polenta croutons
For the vinaigrette:
2 tablespoons Olive oil
1 juiced Lime
1 teaspoon ground Cumin
1/2 teaspoon Sea salt
1 tablespoon Maple syrup
1/4 teaspoon White pepper

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Features:
  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
Cuisine:

This Mexican-style salad is tasty and light. With lot of fresh kale, quinoa, black beans and corn, it makes a delicious dinner or a perfect office lunch.

  • 25 minutes
  • Serves 6
  • Easy

Ingredients

  • For the vinaigrette:

Directions

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Kale is one of the most nutrient-dense vegetable on the planet. This Mexican-style kale and quinoa salad has a high ratio of kale, with all the flavours and colours of Mexico: corn, roasted peppers, black beans, chili pepper… Here, I have also added some polenta croutons, sun-dried tomatoes, and vegan feta cheese.

To prepare it, cook the quinoa until the grains are soft and fluffy. Drain and set aside to cool. Cut off the stem in the middle of the kale leaves, rinse them well and gently pat them dry. Then, thinly slice them. Transfer to a large salad bowl. Add the corn niblets, sun-dried tomatoes, roasted red peppers, sun-dried tomatoes, red chili pepper, feta cheese, and black beans.

Prepare the vinaigrette by mixing all the ingredients together and drizzle over the salad. Mix gently with a spoon and transfer to the serving bowls.

Enjoy!

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Steps

1
Done
15 minutes

Cook the quinoa

Cook the quinoa in abundant water for 12-15 minutes, until all the grains are open and soft. Drain in a strainer then set aside to cool. Open the grains with a fork to fluff them up.

2
Done
7 minutes

Put together the salad

Cut off the stems of the kale and keep only the soft part of the leaves. Rinse them well and gently pat them dry. Then, slice them thinly with a knife. Transfer to a large salad bowl, then add the polenta croutons, black beans, corn niblets, and sun-dried tomatoes. Thinly slice the roasted red peppers, the red chili pepper, and dice the vegan feta cheese. Add them to the salad bowl, too.

3
Done
2 minutes

Make the vinaigrette

Mix together all the ingredients for the vinaigrette.

4
Done
1 minute

Dress and serve

Add the quinoa to the bowl, drizzle with the vinaigrette, then mix well. Transfer to the serving bowls and serve. Enjoy!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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