Quinoa… I’ve underestimated your amazingness. As part of my goals for 2013 which include, cooking healthier and more whole foods, hosting more dinner parties and teaching my dog how to do the dishes- quinoa is one of my new favorite ingredients for just about everything I’ve been cooking lately. I love how easy it is to make and keep on hand so you can throw together a quick salad for lunch or add it to chili (like the black bean, sweet potato & quinoa chili I posted earlier).
The longer you let this salad marinate in the dressing the better it is. I made this the night before and it made the perfect lunch topped with avocado!
What you will need:
- 1 large bunch of kale, about 3 cups, finely chopped with ribs & stems removed
- 1 small carton of cherry tomatoes, cut in half
- 1/2 red onion finely chopped
- 2 cups cooked quinoa, cooled
- 1 can of black beans, drained and rinsed
- 1 pomegranate, seeds removed
- 1 avocado, sliced
For the vinaigrette:
- Juice from 1 lemon
- 4 tablespoons good olive oil
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1/4 teaspoon salt
- Pepper to taste
- 1 teaspoon Dijon mustard (Optional)
What you do:
Cook quinoa according to package directions and allow it to cool, this can be done a day ahead and kept in the fridge if desired. Chop kale and combine in a bowl with cherry tomatoes, onion, black beans, quinoa and pomegranate seeds. In a separate bowl combine all vinaigrette ingredients and whisk together. Pour vinaigrette over kale salad and toss making sure to coat all ingredients with the dressing.
Cover and place in the fridge for at least an hour or over night if possible. Serve salad with sliced avocado on top and ENJOY!