Description
Southwest Kale and Quinoa Salad is a quick recipe made with fresh kale, tomatoes, corn, black beans, avocado, red onion, Cotija cheese and Minute® Ready to Serve Brown Rice & Quinoa with a cilantro lime dressing drizzle.
Ingredients
Southwest Kale and Quinoa Salad
- 1 Minute® Ready to Serve Brown Rice & Quinoa
- 4 cups kale, chopped
- 1/2 avocado, sliced
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup canned whole kernel corn*, drained
- 1/2 cup gourmet medley tomatoes*, cut into halves
- 1/4 small red onion, sliced
- 1/4 cup Cotija cheese
- cilantro lime dressing
Cilantro Lime Dressing
- 2 Tablespoons honey
- 2 small limes, juiced and zested
- 1/4 cup olive oil
- 2 garlic cloves, peeled
- 1/4 cup fresh cilantro, stems removed
- pinch salt
- pinch of ground pepper
Instructions
Southwest Kale and Quinoa Salad
- Remove film from Minute® Ready to Serve Brown Rice & Quinoa cup.
- Microwave for one minute. Remove from microwave and let cool.
- Wash produce.
- Chop the kale, slice the avocado, slice tomatoes into halves, thinly slice red onion. Place into a large salad bowl.
- Drain and rinse the black beans. Add to salad.
- Drain the corn. Add to salad.
- Crumble and top salad with Cotija cheese.
- Drizzle on desired amount of dressing.
- Add Minute® Ready to Serve Brown Rice & Quinoa.
- Mix everything together and eat!
Cilantro Lime Dressing
- In a food processor, add honey, olive oil, garlic cloves, salt and pepper.
- Wash cilantro and put into food processor, removing the stems beforehand.
- Zest one of the limes. Cut both limes in halves and then juice.
- Puree for 1 minute.
- Place into a sealable container. Store in refrigerator for up to one week. Shake before use.
Notes
*leftover grilled or roasted corn is a great substitution for canned.
*grape tomatoes may be substituted for gourmet.
- Category: Salad
- Cuisine: Southwest
Keywords: kale, brown rice, quinoa, Minute Rice, Southwest