Ingredients

  • 1 teaspoon ancho chile powder (or other pure chile powder, not a blend)
  • 1 avocado, sliced or cubed (optional)
  • 1 15-ounce can black beans, rinsed and drained (about 1 1/2 cups)
  • 1/2 cup grated carrot
  • 1/4 teaspoon chipotle chile powder, or to taste
  • 1/2 teaspoon cumin
  • 2 cloves garlic, minced
  • 1 teaspoon chia seeds or ground flaxseed
  • 4 – 6 cups chopped kale leaves (about 4-5 ounces)
  • additional lemon juice and seasonings, to taste
  • 1/4 cup freshly squeezed lemon or lime juice
  • 1 cup quinoa, rinsed very well (I used a combo of red and white quinoa)
  • 1/2 red bell pepper, chopped
  • 1/2 tsp salt, or to taste (optional)
  • 3 tablespoons vegetable broth

Ready In 50 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Heat a saucepan.
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Step 2

  • Add the rinsed and drained quinoa and the garlic and toast it until almost dry.
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Step 3

  • Add the vegetable broth, bring to a boil, reduce heat, and cover. Simmer until all the water is absorbed, about 20 minutes.
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  • Length: 20 minutes

Step 4

  • Remove from heat and allow to cool. 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.
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Step 5

  • Place the kale in a large serving bowl.
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Step 6

  • 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.
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  • Length: 2 minutes

Step 7

  • Add the quinoa, black beans, carrot, and bell pepper, along with the remaining dressing.
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Step 8

  • Mix well and refrigerate until ready to serve. 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.
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