Quinoa-Kale bowl

Quinoa-Kale bowl

This delicious and filling entrée salad with south-of-the-border flavors is one of my favorite dishes. This version of my Burrito Bowl calls for quinoa instead of rice, with added steamed kale and a creamy green dressing.

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Ingredients

  • 1 cup cooked quinoa (any color)
  • 2 cups packed, coarsely chopped kale
  • 1½ cups cooked black or pinto beans (or 1 15-ounce can)
  • 1 cup corn kernels
  • 2 cups chopped romaine lettuce
  • 1 cup halved cherry or plumb tomatoes
  • ¼ cup chopped red onion
  • 1½ ounces raw, unsalted cashews (about ½ cup)
  • ¼ cup water
  • ¼ cup cilantro leaves
  • ¼ cup lime juice (1 to 2 limes)
  • 2 green onions, chopped (white and green parts)
  • 1 medium clove garlic
Read the whole recipe on Straight Up Food