1 cup quinoa, rinsed very well
2 cups vegetable broth
2 cloves garlic, minced
1/4 cup freshly squeezed lemon or lime juice
3 T vegetable broth
1 tsp chia seeds or ground flaxseed
1 tsp ancho chile powder (or other pure chile powder, not a blend)
1/2 tsp cumin
1/4 tsp chipotle chile powder, or to taste
1/2 tsp salt, or to taste (optional)
4 - 6 cups chopped kale leaves (about 4-5 oz)
1 15-oz can black beans, rinsed and drained (about 1 1/2 cups)
1/2 cup grated carrot
1/2 red bell pepper, chopped
1 avocado, sliced or cubed (optional)
additional lemon juice and seasonings, to taste
Heat a saucepan. Add the rinsed and drained quinoa and the garlic and toast it until almost dry. Add the vegetable broth, bring to a boil, reduce heat, and cover. Simmer until all the water is absorbed, about 20 minutes. Remove from heat and allow to cool.
While the quinoa is cooking, make the dressing in a small bowl or measuring cup: whisk together the lemon juice, 3 tablespoons broth, chia/flax seeds, chile powders, cumin, and salt. Allow to stand until the chia seeds start to thicken the dressing.
Place the kale in a large serving bowl. Add half of the dressing and massage it into kale using a wringing motion until the kale is very tender. Two minutes of massaging should do it, but the longer, the better. Add the quinoa, black beans, carrot, and bell pepper, along with the remaining dressing. Mix well and refrigerate until ready to serve.
Just before serving, check the seasoning and add more lemon juice, chile powder, cumin, and salt, as needed. Stir in chopped avocado, if desired, or serve with slices of avocado on the side. Makes about 8 cups.
*We used chicken broth instead of vegetable broth. 1 cup of green leaves = approx 1 oz.
