Cooked - Kale Taco Salad With Crispy Quinoa

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Kale Taco Salad With Crispy Quinoa

5.0

1 cup cooked quinoa

2 tablespoons chili crunch oil (or sub olive oil)

Pinch salt

½ cup oil (I used avocado oil)

3 tablespoons agave (or sub maple syrup)

2 tablespoons apple cider vinegar

1 chipotle pepper in adobo

2 cloves garlic (peeled)

1 lime (juiced)

½ teaspoon cumin

½ teaspoon oregano

½ teaspoon pepper

Salt (to taste)

5 cups kale (torn into bite-sized pieces)

1 15-ounce can black beans (drained & rinsed)

1 cup red cabbage (diced)

1 red bell pepper (diced)

1 small red onion (diced)

1 cup cherry tomatoes (halved)

½ bunch cilantro (chopped)

2 small avocados (quartered)

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Add the cooked quinoa, oil (see notes) and a pinch of salt to the baking sheet and toss to combine.
Place in the oven for 30 minutes, tossing every 10 minutes. Be sure to keep an eye on it for the last 10 minutes, so it doesn't burn. Remove from the oven.
While the quinoa is cooking, prep all of the veggies and make the dressing.
To make the dressing, add all of the ingredients to a blender or food processor and blend until smooth. Taste and adjust the seasonings as needed. Set aside.
Add the kale to a large bowl and pour over the dressing. Use your hands to massage the dressing into the kale.
Add the beans, cabbage, bell pepper, onion & tomatoes and toss to combine.
Finish off the salad with avocado slices, the crispy quinoa and cilantro.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 15 weeks ago

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