1cupquinoaI used a combo of red and white quinoa, rinsed very well
1/4cupfreshly squeezed lemon or lime juice
1teaspoonchia seeds or ground flaxseed
1teaspoonancho chile powderor other pure chile powder, not a blend
1/4teaspoonchipotle chile powderor to taste
1/2tspsaltoptional, or to taste
4-6cupschopped kale leavesabout 4-5 ounces
115-ounce canblack beansabout 1 1/2 cups, rinsed and drained
1/2red bell pepperchopped
1avocadooptional, sliced or cubed
additional lemon juice and seasoningsto 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 the 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.
Without avocado: 206 calories, 22 calories from fat, 2.5g total fat, 0mg cholesterol, 509.8mg sodium, 535.9mg potassium, 37.3g carbohydrates, 8.1g fiber, 1.3g sugar, 10.3g protein.Each serving is 3 points on Weight Watchers Freestyle without avocado. Add the points for avocado, if you use it.