Mexican(ish) Kale & Quinoa Salad

Serves: 4 Save

Ingredients (15)

  • 1 cup quinoa, rinsed in a fine-mesh colander
  • 2 cups water
  • 1/2 cup pepitas (hulled pumpkin seeds)
  • 1 small bunch of curly green or Tuscan kale, tough ribs removed and chopped into small pieces (or about 3 cups roughly chopped baby spinach)
  • Fine sea salt
  • 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
  • 1/2 cup thinly sliced green onions or finely chopped red onion
  • 1/2 cup lightly packed chopped fresh cilantro
  • 1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped
  • 1/3 cup crumbled feta cheese (optional)
  • 1 to 2 medium jalapeños, seeds and membranes removed, chopped
  • 1/4 cup olive oil
  • 3 to 4 tablespoons fresh lime juice (about 2 medium limes)
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt

Directions

Learn how to make this recipe at Cookie and Kate

Margarita

Dive in the sweet and sour symphony of tequila, fresh lime juice and a touch of orange liqueur in the Margarita, a beloved Mexican classic.

Ingredients (5)

  • 1.4 oz. Don Julio Blanco Tequila
  • 0.68 oz. Orange Liqueur
  • 0.68 oz. fresh Lime Juice
  • 0.34 oz. Sugar Syrup
  • Salt and Lime for Garnish

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