Talia Staiger from Shalane Flanagan and Elyse Kopecky’s Run Fast Eat Slow
This is my favorite salad! It’s so good and actually filling and I feel like a health queen when I eat it.
Ingredients
1 cup quinoa
¾ tsp salt
3 cups kale
1 red bell pepper
1 jalapeno pepper
½ small red onion, chopped
Bunch of cilantro
1 can black beans
1/3 cup lime juice (3-4 limes)
1/3 cup extra virgin olive oil
1 avocado, sliced
½ cup toasted pumpkin seeds
½ cup feta cheese or chopped olives
Directions
In a medium saucepan over high heat, bring the quinoa to a boil in 1 ½ cups water and ½ tsp salt.
Reduce heat to low and simmer, covered, until the quinoa is tender and all the water has been absorbed (15-20 minutes).
Transfer to a large salad bowl, fluff with a fork, and set aside to cool.
Once cool, add kale, red bell pepper, jalapeno, onion, cilantro, black beans, lime juice, oil and remaining ¼ tsp salt.
Toss to combine.
Taste and add additional salt if needed.
Chill in the fridge until ready to serve.
Just before serving, top with avocado, pumpkin seeds, and the cheese or olives.
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