Particularly in a hurry, or when I'm excessively drained and languid to cook. Darker rice, dark beans, chime peppers, corn, salsa, lettuce, a lil' guac – what's not to cherish? I know they (shockingly) have a great deal of oils however now and again, I give in… balance right? ♥ It was just a short time before I shared my formula for this Spicy Kale and Quinoa Black Bean Salad since it tastes THE SAME as chipotle, and with no oil at all.
You needn't bother with it, I guarantee.
Cooking without oil can take some becoming accustomed to however at this point I consider oil unadulterated fat, I do my best to kill it totally.
This hot serving of mixed greens is crunchy, exquisite, overflowing with flavor and absolutely compelling. A group pleaser without a doubt. It's the ideal serving of mixed greens for any event and can be altered to your "zestiness" preferring.
Also try our recipe : VEGAN MASHED POTATOES WITH GARLICKY KALE
- 1 cup quinoa, uncooked
- 6 cups chopped kale, de-stemmed
- 1/2 red onion, chopped
- 1 can black beans, drained and rinsed
- 1 cup corn
spicy dressing
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup hot sauce of your choice (I used a chili pepper sauce)
- 1/4 cup water
- 1 teaspoon maple syrup
- 1/2 teaspoon cumin
- sea salt and pepper, to taste
Instructions :
- 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!
Source : bit.ly/2V3PclP
Read more our recipe : Quick Nori Roll with Cucumber and Avocado Recipe
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