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Kale and Quinoa Salad with Black Beans
“This is a very popular salad that we make in our commissary and send out to all of our retail units,” says Nick Emanuel, assistant director of dining services at Rutgers University, in Piscataway, N.J.
Servings
8
8
Cuisine Type
- american
Menu Part
- Salad
Main Ingredient
- Beans
- Grains
- Vegetables
Source: Rutgers University“This is a very popular salad that we make in our commissary and send out to all of our retail units,” says Nick Emanuel, assistant director of dining services at Rutgers University, in Piscataway, N.J.
Ingredients
2 cups cooked quinoa
6 cups kale, cut in half lengthwise, chiffonade
2 cups black beans, cooked, chilled
3/4 carrot, grated
1 red pepper, diced
4 scallions, sliced thin
1 tsp. cumin
1/4 tsp. chipotle chili powder
1/4 cup lime juice
1/4 cup chopped cilantro
Dressing
2 oz. olive oil
2 oz. red wine vinegar
2 cloves garlic, minced
Salt and pepper to taste
Steps
Mix all ingredients together. Toss to combine.
Add dressing (recipe follows), toss and chill before serving.
Dressing
Whisk oil and vinegar together.
Blend in garlic, salt and pepper.
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