Kathleen made this to take in her lunches this week.
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
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
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!
Eat within 2 days or it starts to taste funky.