371 Mexican(Ish) Kale & Quinoa Salad

subheading: Salad:

1 cup quinoa, rinsed in a fine-mesh colander

2 cups water

½ 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 ½ cups cooked black beans

½ cup thinly sliced green onions or finely chopped red onion

½ cup lightly packed chopped fresh cilantro

½ cup oil-packed sun-dried tomatoes, rinsed and chopped

⅓ cup crumbled feta cheese (optional)

1 to 2 medium jalapeños, seeds and membranes removed, chopped

subheading: Cumin-lime dressing:

¼ cup olive oil

3 to 4 tablespoons fresh lime juice (about 2 medium limes)

¾ teaspoon ground cumin

½ teaspoon fine sea salt

Directions at cookieandkate.com

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