May 25, 2014

kale and quinoa salad with smoked paprika dressing

This salad makes an awesome main course or side, and is so versatile!  I added the black beans
and quinoa for protein and we ate it as a main course for lunch, however it would also make a great side for a steak or shrimp.  There are many ingredients that could be added or subbed including fresh corn and/or avocado!   

Servings 4-6
Total Time 25 min

  • 1/4 cup sherry wine vinegar (red wine vinegar would also work)
  • 2 1/2 teaspoons smoked paprika
  • 1/2 cup olive oil
  • sea salt (or kosher)
  • freshly ground pepper
  • 5 oz kale (spinach would also work)
  • 1 pint cherry tomatoes, halved
  • 1 1/2 cups black beans
  • 1 red onion, chopped
  • 1/2 cup of quinoa, cooked according to package directions and rinsed
  • mexican crumbling cheese


Combine the vinegar, smoked paprika, olive oil, salt and pepper.  I used a dressing shaker, however, a jar or whisk would work just as well.  Set aside.

 In a large mixing bowl add the tomatoes, black beans, onions, and quinoa.

Mix in the kale and smoked paprika dressing.  You may have some dressing left over, and it can be kept in the fridge for up to 7 days.  It is also great on wraps!

 Crumble the cheese using a fork or your fingers and add to the top!  Enjoy!!

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