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Spicy Kale and Quinoa Black Bean Salad [Vegan]
Not going to lie, sometimes I love a good Chipotle bowl/salad. Especially on the go. Or when I’m too tired and lazy to cook. Brown rice, black beans, peppers, corn, salsa, lettuce, a lil’ guac – what’s not to love? I know they (unfortunately) have lots of oils, but once... Read More
Ingredients You Need for Spicy Kale and Quinoa Black Bean Salad [Vegan]
How to Prepare Spicy Kale and Quinoa Black Bean Salad [Vegan]
- In a medium-sized pot, combine 2 cups of water with 1 cup of quinoa and bring to a boil. Lower heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
- In a large salad bowl, add the kale and the onion.
- Once the quinoa is done cooking, add in the black beans and corn to the pot. Mix it up. You could just add these over the kale but I wanted to warm up the beans and corn. Add the quinoa mixture over the kale and mix.
- Prepare the dressing. Pour the dressing over the salad, mix and enjoy!
Notes
Stays fresh in the refrigerator up to 2 days. Can replace quinoa with rice and add any additional veggies you like. Bell peppers, tomato, avocado etc.
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This recipe looks great, but I have a question; why is there an issue with fat?
Various studies have shown that consuming a little bit of heart-healthy fats/oils such as walnut or avocado assists the body in absorbing vitamins, in particular alpha- and beta-carotene and lycopene. Consuming fat also helps with satiation.
Source: American Journal of Clinical Nutrition, August 2004. Vol 80, pp 396-403.