Lalique’s Spicy Kale, Quinoa and Black Bean Salad: GF/DF (serves 4-6)

Salad:

  • 1 large bunch chopped kale (large stems removed)
  • 1 cup (2 1/2 dl) uncooked quinoa
  • 2 cups (5 dl) water
  • 1/2 red onion
  • 1 can black beans
  • 1 can sweet corn
  • 1 cup (2 1/2 dl) tomatoes, diced
  • 1 avocado, cut into small pieces

Dressing:

  • 1 clove garlic, minced
  • 4 T fresh lime juice (about 2 limes)
  • 3-4 T hot sauce of your choice
  • 4 T water
  • 1 t maple syrup
  • 1/2 t cumin
  • 4 T fresh parsley or cilantro, chopped
  • salt and pepper to taste

Rinse the quinoa and put in a sauce pan with the water. Add a little salt. When the water starts to boil, put the lid on the sauce pan, lower the heat and let simmer for about 15 minutes or till the water is absorbed. Add the black beans and the corn to the quinoa and mix it up. Place in a salad bowl and add the rest of the salad ingredients.

Put the ingredients for the sauce in a bowl. Pour it over the salad and mix it all together. Keeps fresh for two days in the fridge. Nice by itself for lunch but is also good as a side salad with dinner.

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