Lunch & Dinner, Vegan

Kale Quinoa Salad  

2-4 servings

Thanks to our friends from Sugar Beet Food Co-op in Oak Park, Illinois for this tasty recipe!

In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.

Ingredients

  • 1 cup quinoa, rinsed thoroughly before cooking 
  •  1 cup corn, pan-roasted (canned or frozen)  
  • 1 cup black beans, precooked/canned   
  • 2 cups tomatoes, chopped  
  • 1 green onion, thinly sliced  
  • 2 bunches kale, de-stem / chopped into bite sized pieces   
  • 1/3 cup lime juice  
  • ½ Tbsp ground cumin 
  • ½ tsp salt  
  • ½ tsp black pepper 
  •  

Directions

  1. Rinse quinoa thoroughly, then put in a saucepan with 1 ¾ cup water. Bring to a boil, cover, reduce the heat and simmer for 15 minutes.  Remove pot from heat and let it sit, covered, for 10 minutes more. Remove the lid, fluff with a fork, and set aside.  
  2. Meanwhile, roast corn in a sauté pan until roasted/slightly caramelized on the outside. In a large bowl, massage kale with lime juice, cumin, salt and pepper until kale is tender. Add in quinoa, corn, black beans, tomato, green onion. Toss with vinaigrette until salad is evenly dressed. 

Cilantro Vinaigrette

  • ⅓ cup yellow onion, chopped   
  • 3 garlic cloves, finely chopped  
  • ⅓ cup lemon juice   
  • ¼ cup orange juice   
  • 1 tsp Dijon mustard  
  • ½ Tbsp agave syrup  
  • ½ cup apple cider vinegar  
  • 5-6 sprigs cilantro, chopped  
  • ½ tsp salt  
  • ¼ tsp white pepper  
  • ¼ tsp black pepper  
  • ½ cup oil of choice  
  •  

Directions

  1. Whisk all ingredients EXCEPT oil for 1 minute until cilantro is incorporated.  
  2. Add oil, taste and adjust if necessary. Should be tart and bright with hints of sweetness.