---
source: https://blog.fatfreevegan.com/2013/06/kale-and-quinoa-salad-with-black-beans.html
servings: 6
prepTime: 25 minutes
cookTime: 25 minutes
---

Heat a saucepan. Add the rinsed and drained quinoa and the garlic and toast it until almost dry. Add the @vegetable broth{3%tablespoons}, bring to a boil, reduce heat, and cover. Simmer until all the water is absorbed, about ~{20%minutes}. Remove from heat and allow to cool.

While the quinoa is cooking, make the dressing in a small bowl or measuring cup: whisk together the lemon juice, 3 tablespoons broth, chia/flax seeds, chile powders, @cumin{1/2%teaspoon}, and salt. Allow to stand until the chia seeds start to thicken the dressing.

Place the kale in a large serving bowl. Add half of the dressing and massage it into the kale using a wringing motion until the kale is very tender. Two minutes of massaging should do it, but the longer, the better. Add the quinoa, black beans, @grated carrot{1/2%cup}, and bell pepper, along with the remaining dressing. Mix well and refrigerate until ready to serve.

Just before serving, check the seasoning and add more lemon juice, chile powder, @cumin{1/2%teaspoon}, and salt, as needed. Stir in chopped avocado, if desired, or serve with slices of avocado on the side.

== Ingredients ==
- @quinoa (I used a combo of red and white quinoa, rinsed very well){1%cup}
- @garlic (minced){2%cloves}
- @freshly squeezed lemon or lime juice{1/4%cup}
- @chia seeds or ground flaxseed{1%teaspoon}
- @ancho chile powder (or other pure chile powder, not a blend){1%teaspoon}
- @chipotle chile powder (or to taste){1/4%teaspoon}
- @salt (optional, or to taste){1/2%tsp}
- @chopped kale leaves (about 4-5 ounces){4-6%cups}
- @15-ounce can black beans (about 1 1/2 cups, rinsed and drained){1}
- @red bell pepper (chopped){1/2}
- @avocado (optional, sliced or cubed){1}
- @additional lemon juice and seasonings (to taste)