For the quinoa salad

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1 cup dry white or tricolor quinoa

9 ounces shredded cabbage or coleslaw mix

5 ounces finely chopped curly kale (about 4 cups)

4 ounces shredded carrots, or 2 large carrots, grated (about 1 cup)

15 ounce can corn, drained (or 1 ½ cups frozen and thawed)

1 pint cherry tomatoes, halved (about 1 ½ cups)

5 ounces crumbled goat cheese

½ cup roughly chopped cilantro leaves

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For the cilantro lime dressing

½ cup of roughly chopped cilantro leaves

1 small jalapeño pepper, seeded and diced

¼ cup apple cider vinegar

3 tablespoons olive oil

Juice and zest of 1 lime

1 tablespoon pure maple syrup

1 teaspoon garlic powder

¾ teaspoon kosher salt, additional to taste

½ teaspoon ground black pepper

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1. Bring 2 cups of salted water to a boil over medium-high heat. Stir in the quinoa, reduce the heat to low, and cover. Cook until fluffy, about 15 minutes. Remove from the heat and cool for about 10 minutes.

2. Meanwhile, make the cilantro-lime dressing: add the cilantro, jalapeño, apple cider vinegar, olive oil, lime juice, lime zest, maple syrup, garlic powder, salt, and black pepper to a blender or food processor. Blend on high-speed until completely smooth, 45 to 60 seconds. Taste and add additional salt if desired. If needed, add water, one tablespoon at a time, to thin.

3. Add the cabbage and kale to a large mixing bowl and pour in the dressing. Use tongs to massage the dressing into the greens until fully coated. Let sit for five minutes.

4. Add the cooked quinoa, carrots, corn, cherry tomatoes, goat cheese, and cilantro to the mixing bowl and toss to evenly combine. Chill in the refrigerator until serving or refrigerate in a sealed container for up to four days.