Sheila's Kale Quinoa Salad

Submitted by fearlessinbroomfield

"I came up with this recipe last summer due to the overabundance of kale growing in my garden. The vinaigrette is the foundation of this easy salad. You can switch out the cumin for a different spice to change up this salad. You can also change or omit the cheese to make this salad different. You can add in any fruit or vegetable that you need to use up! Use your imagination!!!"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 6

ingredients

• 1⁄4 cup lemon juice
• 1⁄4 cup olive oil
• 1⁄4 teaspoon cumin
• salt & pepper
• 2 garlic cloves, minced
• 1 1⁄2 cups kale, torn up
• 12 cherry tomatoes, quartered
• 1 carrot, diced
• 1 banana peppers or 1/2 orange bell pepper, diced
• 2 thin slices red onions, diced
• 1⁄2 cup black beans
• 1⁄2 cup quinoa (cooked)
• 1⁄4 cup sliced almonds
• 1⁄4 cup Cotija cheese

directions

1. Whisk the first 5 ingredients together.
2. Add the kale and stir. Adding the kale first will allow the oil and lemon juice to soften up the kale.
3. Continue to add the other vegetables, beans, quinoa, nuts (if you're into that) and cheese.
4. Serve immediately or let marinade in the fridge before enjoying. If you are planning to make in advance add in cheese just before serving along with any nuts if using. Depending on the ingredients used the leftovers should keep in the fridge for a couple of days.