Wonder what’s for dinner tonight? You probably have most of these ingredients in your pantry – canned black beans, quinoa, and spices. Purchase kale and avocado on your way home and you’re all set for a filling yet light evening meal.
Kale, Black Bean and Quinoa Salad
1 cup quinoa, rinsed and drained
2 cups vegetable broth + 3 tablespoons vegetable broth
2 cloves garlic, minced
1/4 cup freshly squeezed lemon or lime juice
1 teaspoon ground flaxseed
1 teaspoon ancho chile powder
1 teaspoon cumin
1/4 teaspoon chipotle chile powder
Salt, to taste
6 cups chopped kale leaves, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 cup grated carrots
1/2 large red bell pepper, chopped
1 avocado, sliced
Additional lemon juice and seasonings, to taste
- 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 cool.
- While the quinoa is cooking, in a small bowl whisk together the lemon juice, 3 tablespoons broth, flax seeds, chile powders, cumin, and salt.
- Place the kale in a large mixing bowl. Add half of the dressing and massage it into the kale using a wringing motion until the kale is very tender, about 3-5 minutes. Add the quinoa, black beans, carrot, and bell pepper, along with the remaining dressing. Mix well and allow to set for 10-15 minutes before serving.
- Add more lemon juice, chile powder, cumin, and salt as needed. Top with sliced avocado.