Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
#ad, @Minutericeus, Southwest Kale and Quinoa Salad, rice salad, quinoa recipes, minute rice recipes, 10 minute recipes, meal prep, quick recipe, summer recipe, cilantro lime dressing, healthy recipes,

Southwest Kale and Quinoa Salad


  • Author: Amber
  • Prep Time: 10
  • Cook Time: 1
  • Total Time: 11 minutes
  • Yield: 2 servings 1x

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

Scale

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

  1. Remove film from Minute® Ready to Serve Brown Rice & Quinoa cup.
  2. Microwave for one minute. Remove from microwave and let cool.
  3. Wash produce.
  4. Chop the kale, slice the avocado, slice tomatoes into halves, thinly slice red onion. Place into a large salad bowl.
  5. Drain and rinse the black beans. Add to salad.
  6. Drain the corn. Add to salad.
  7. Crumble and top salad with Cotija cheese.
  8. Drizzle on desired amount of dressing.
  9. Add Minute® Ready to Serve Brown Rice & Quinoa.
  10. Mix everything together and eat!

Cilantro Lime Dressing

  1. In a food processor, add honey, olive oil, garlic cloves, salt and pepper.
  2. Wash cilantro and put into food processor, removing the stems beforehand.
  3. Zest one of the limes. Cut both limes in halves and then juice.
  4. Puree for 1 minute.
  5. 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