Finishing a cookbook, or any massive project, really, is terrifying. A few nights ago, after I stayed up too late looking for any remaining last-minute issues, I tossed and turned while Oxford commas and the names of various ground spices bounced around in my head.
I finally woke up from a dream that I skateboarded, belly down, all the way to my parent’s house. I arrived to find that my family had eaten all of the chocolate cake. Dad!
Last night, I reviewed the book for the final time—truly, the last time—to make sure all of my requests had been implemented. I sent it back, fully apprehensive, with my mind full of second-guesses and self-doubt. Did I overdo it on the dog pictures? Are people going to take this book seriously? It’s very colorful. Are the recipes in the order that they should be?
That margarita photo that I was so proud of last year—I want to redo it because the ice cube is out of focus. It’s too late. And the little clock icon isn’t in quite the right place on page 197. Surely they can fix that part. (Update: they fixed it.) Send help, or wine. I’m losing it over here.
At least I have been eating better lately. I just polished off the last of this salad for lunch. I’ve had the concept floating around since I made my herbed quinoa and chickpea salad. It was so good that I started craving a Mexican version, and this is it. Sort of.
I used sun-dried tomatoes because regular tomatoes are out of season, and because they offer more intense flavor. I used green onions instead of red, because raw red onion so often overpowers other flavors.
I added kale for some redeeming greens, but you could use spinach instead, if you’d rather. I used feta instead of authentic Mexican Cotija cheese, as usual, since I can’t ever find Cotija.
The rest—black beans, pepitas, cilantro, jalapeño, lime, and cumin—are all standard Mexican ingredients. It’s a great salad, perfect for resetting after indulgent holidays. Hope you love it!
Watch How to Make Perfectly Fluffy Quinoa
Mexican(ish) Kale & Quinoa Salad
- Author:
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Mexican
Healthy kale and quinoa salad recipe with Mexican flavors, including black beans, pepitas, and a cumin-lime dressing. Gluten free, easily vegan (skip the cheese), and packs great for lunch. Recipe yields 4 medium servings.
Ingredients
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
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
Instructions
- To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
- Meanwhile, toast the pepitas in a small skillet over medium heat, stirring frequently, until fragrant and making little popping noises, about 5 minutes. Set aside to cool.
- Place the chopped kale in a large serving bowl. Sprinkle it lightly with salt and massage it with your hands by scrunching up large handfuls at a time until it’s darker and more fragrant (this makes the kale more tasty and easier to eat). Add the cooked quinoa, toasted pepitas, drained beans, onions, cilantro, sun-dried tomatoes, feta (if using), and jalapeño(s). Set aside.
- To prepare the dressing, combine the olive oil, 3 tablespoons of lime juice, the cumin and salt in a cup or jar. Whisk until blended. Pour all of the dressing over the salad and stir until the salad is evenly coated. Taste, and add another tablespoon of lime juice (I like this salad to be pretty zippy) and/or more salt, if necessary. For best flavor, let the salad rest for about 15 minutes before serving.
- This salad keeps well, covered and chilled, for about 3 days. You might want to wake up leftovers with an extra squeeze of lime juice and a dash of salt.
Notes
Recipe inspired by my Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing.
Make it dairy free/vegan: Omit the feta cheese.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Christina
Girl, you got this, don’t worry! Color is great, EVERYONE is SO excited for your cookbook, it’s going to be beautiful and delicious. For me, I can promise you that it will be the first cookbook of my life from which I cook every. single. recipe. Seriously can’t wait. Now relax and enjoy your accomplishment — plus that Moroccan yoga retreat! Sounds lovely!
Kate
Thank you, Christina! I really appreciate your support. Eeep, can’t wait for you to see it!
Kari
You can never overdo it on the dog pictures! I feel like Cookie would agree…
Kate
Ha! She definitely would. She’d love to have all her glamour shots included, I’m sure :)
Sandy
Can you seriously have TOO many dog pictures?? Or too much color?? I say, “no way!” I am looking forward to seeing the final product as I have been an avid follower & love trying out your recipes. I’m always recommending your site to friends who want to eat healthy but don’t want to skimp on flavor! Best of luck to you as you finish this monumental project. Must be much like giving birth… process, but oh such sweet rewards! Congrats!
Kate
Thank you, Sandy! Cookie has quite a few cameos in the book. She’s always happy to show her cute face for treats. Thank you so much for sharing my blog with your friends. Can’t wait for you to see the book!
ReaderRita
First of all: there is no such thing as too many dog pictures.
Secondly, it will be fine. You have an awesome blog, and you come up with great recipes. Your book will be great and fun and beautiful.
However- I can tell you from multiple experiences that no matter how many times you and/or others have proofread it, when you get the first delivery back from the printer, the first page you open it to will have a typo.
Then you will be a true author ;-)
★★★★★
Kate
Thank you, Rita! I have no doubt you’re right. Que sera, sera!
Marcia
Too many dog pictures? There’s no such thing!
So exciting about your new cookbook, Kate! If it’s anywhere close to the content (and yes, that includes Cookie!) as you’ve had on this blog all these years, it’s going to be a smash.
BTW, this salad and dressing looks and sounds fabulous, particularly when we’re all trying to clean up our post-holiday-indulgence eating habits. Perfect timing.
Kate
Thank you, Marcia! The book is like the blog, but hopefully even better. I hope you love this salad!
Nina
Aaaaw! Poor You! What a stressful time for C + K especially K. Sending you a BIG hug from the UK. You know K what will be, will be now. Have faith & don’t stress any more…..I love your blog and I am looking forward to the release of your upcoming amazing cookbook to land on the Amazon UK site. Nina X
★★★★★
Kate
Thank you, sweet Nina! Hope you’re having a great day.
Eija
I love you recipes, love you photos – you cook book is going to be wonderful! I can’t wait to get it!
Kate
Thank you so much, Eija! I hope you really enjoy it.
autumn
Oh yes this looks fab!! … and you can never overdo pics of Cookie! I can’t wait to get your cookbook (I’ve already pre ordered). Calm down and don’t stress! I know it’s going to be wonderful and loved by all! :)
Kate
Thank you, Autumn! You’re the best. :)
Jan
There can NEVER be TOO many dog pictures in a cookbook!! Right, Cookie?
Enjoy your blog and recipes and have been a silent follower for quite some time. I know your cookbook will be creative and inspiring.
Kate
Thank you for your note, Jan! Cookie says, nope, never too many dog pictures. I hope you love the book!
Fiona
Can’t wait to try this and to buy your book–and I never buy cookbooks anymore! Congratulations!
Kate
Thank you so much, Fiona! I appreciate it.
Susan
Kate, you are welcome to visit us and raid our wine fridge (just don’t drink our batteries which are stored there). You can find cotija cheese at all our local supermarkets, and one of them has a tortilleria which makes absolutely wonderful fresh tortillas…
Kate
That’s quite a generous offer! Thank you, Susan! :)
Pia
Oh Katie, the book is going to be fine, mighty fine, AWESOME! I just know it, so, for your own sanity’s sake, try not to worry so much okay? And also, keep in mind that with every and any project there comes a time when one simply has to declare it done and let it go, because no matter how many changes you make and how often you work it over , something new that “isn’t quite right/ could be done better/differently, etc” will always (a.l.w.a.y.s.) come up. And frankly, making too many alterations is not necessarily a good thing either, as there a huge risk that one ends up making things WORSE rather than better. Just keep that in mind :)
Hugs xx
Kate
Amen! Thank you, Pia. All great points. I tried to make the book as “perfect” as it could be, but I have no doubt I’ll look at it in a year and find lots of things I would do differently. I hope you love it!
Lisa
I look forward to making this recipe! It looks and sounds delicious and healthy. I want to congratulate you on finishing your cookbook, and I look forward to purchasing it. One more thing… there is no such thing as too many dog photos. :-)
Kate
Thank you, Lisa! I’m glad you think so. Cookie was a very willing model when treats were involved. :)
Helen
Please help me source yr books here is oz.
Kate
Hi Helen, it looks like the Kindle version is available for pre-order on Amazon Australia. I’m not sure yet on print distribution but I’ll try to find out soon.
Sarah
I’ve already pre-ordered your cookbook and can’t wait to try the recipe listed here! I’m a fairly new reader and I’ve been telling everyone about you. I even told the girl at the grocery store register about your blog. I’m sad I didn’t know about you sooner than now!!
Kate
Sarah, I’m so glad you found my blog! Thank you for your note, for pre-ordering my book, and for sharing my blog. I really appreciate it! Hope you’re having a great day.
Megan @ Detoxinista
Hooray for final book edits!! Can’t wait to see it all published!!!! We should celebrate soon. ;) This salad sounds fantastic.
Kate
Thank you, Megan! I’m finally done. Let’s hang out soon!!!
Amanda
I just made a kale salad today from a cookbook I received for Christmas. But I pinned this recipe to try next time! It looks and sounds delicious!
Kate
Thanks, Amanda! Let me know how it goes for you.
Susan
I love your recipes and am interested in your cookbook. Where can it be ordered and what is it called? Quick question about the Mexicanish kale and quinoa recipe. I assume you combine the kale salad with the quinoa after the salad is dressed…correct?
Kate
Hi Susan, I just edited the recipe to specify when to add the quinoa. Sorry about that! The book is called Love Real Food and you can pre-order it on Amazon here, if you’d like!
Danica
Recipe looks great! As all have said, there can’t be enough pics of that darling Cookie. Your cookbook will be a success.
Kate
Thank you very much, Danica! I hope so. :)
Drumpf
I agree, more dog pics. Is Kale ok for dogs? If so, I’m sure my dog would like some.
★★★★★
Kate
Cookie *is* very photogenic, so I’m sure that wouldn’t be a problem. And yes! In small quantities, kale is a-okay for pups. A couple pieces as a treat here and there are good. They love the crunch of the stem :)
Kathryn
Our Price Choppers has Cotija cheese! And lots of other hispanic goodies…not sure if that’s mainly because of our location but if you’re ever near Roeland Park stop by and get some cheese :)
Congrats on finishing the book!!
Dhyan Atkinson
Price Choppers in Roeland Park. I know where that is! Dhyan now in Boulder
Kate
Aha, good to know! Thank you. I’m not far from that one!
Dhyan Atkinson
I got a spiralizer for Christmas, Kate, with FIVE blades. I’m so excited. I had briefly steamed zucchini and apple noodles for breakfast, with a touch of butter and salt, and the juice of one small lemon. Soooo yummy. Do you have any spiralizer recipes yet? Dhyan from Boulder PS – I can hardly wait to get your cookbook! : )
Kate
Five blades, cool! I have a couple of recipes that use or could use a spiralizer—these quesadillas, this salad, and this pad Thai. My friend Ali has a million spiralized recipes on her blog, Inspiralized.
Dhyan Atkinson
Thanks, Kate. I’ll look inspiralized up. Making curly sweet potato baked fries tonight with my 8 year old twin friends. They love the handle, of course. no reply necessary. dhyan in boulder
Sarah
Can I basically say “amen” to all of the other comments? I don’t think you could overdo it on color or dog pictures. It will be GREAT and I am sure I will cook from it all the time. Also, this salad looks delicious. I will definitely put it on my list for dinner next week and let you know how it turns out!
Kate
Thank you so much, Sarah! Please do let me know how this one turns out.
Sara @ Last Night's Feast
This looks delicious!
Kate
:) Let me know how it turns out!
Anne Mitchell
This looks and sounds delicious, will definitely be putting the ingredients on my shopping list and making this one :-)
Kate
Awesome! Let me know how it turns out, Anne :)
Susanna
Congratulations on wrapping up the book. It is really quite an accomplishment. Love the picture of Cookie eating the kale. And love this recipe. Looking forward to making it soon.
★★★★★
Kate
Thank you so much, Susanna! I hope you love this recipe.
Tova
So excited for your cookbook! (it’s going to be amazing no matter what, I’m sure of that). And this recipe looks amazing–can’t wait to try it.
Kate
Oh, that’s so sweet of you Tova. And let me know how the recipe turns out!
Samantha
I can’t wait for your book – and there can certainly never be too many dog pics for me!
★★★★★
Kate
Thanks, Samantha! Cookie would agree with you ;) I’m looking forward to hearing your reaction to it!
Louise
This looks fab! I’ve added it to my ‘to cook’ list for the week, will be great for my lunches!
| Louise x
Kate
Thanks, Louise! I hope it brightens your midday break :)
Andrea
Never too many dog pictures. After all, it is Cookie and Kate. She is first billing, (pardon the pun) Top Dog. The book will be great, quit fussing,
Kate
Haha, thanks Andrea!
Abby @ Heart of a Baker
Hooray for finishing! I feel like it’s so easy to get sucked down into the weeds of details (especially on something like a cookbook) and it’s hard to pull yourself out. I know the cookbook is going to be amazing and can’t wait to see it! In the meantime, just drink a few more margs? :)
Kate
Thanks, Abby! I could definitely go for some margs right about now. Now I’m playing catch-up on all the projects I put on hold for the book. After I cross those off, I don’t know what I’ll do with myself!
Jen
This looks so great – I will try it! I’ve been reading a lot about “anti-nutrients” in whole grains like quinoa and legumes (including black beans). I’m trying to sift through all the information but I wanted your view on it. What’s your take? Do you soak quinoa/beans overnight before you use them or suggest doing so? Thank you, as always!
Kate
Hey Jen, that’s a good question. I don’t soak anything, mostly because I don’t have the energy for multi-step recipes like that, and I get paranoid that if I soak something too long, I might actually introduce mold spores. I think that people tend to think of foods as either healthy or unhealthy, good or bad, and I don’t want to suggest that beans can be unhealthy… because I think they are very healthy, even if they aren’t soaked. For what it’s worth, I aced all the blood tests my doctor ordered for me last year when I told her I’m a vegetarian. Hope that answers your question somewhat!
Sarah
You can never have enough dog pictures! I’m sure it’s perfect in every way. :)
Kate
Thank you, Sarah!
Lisa
Your cookbook will be a success if the dog pictures are as cute as the one in this article!!!
Nothing to worry about…
★★★★
Kate
Thank you, Lisa! She’s even cuter in the book. :)
kathy
I made the Mexican(ish) Kale & Quinoa Salad and my family loved it. The only change I made was to add a bit of agave to give the dressing a little sweetness. FYI – the recipe as written does not specify when to add the quinoa to the salad. It’s a no-brainer, but just thought I’d mention. Thanks!
★★★★★
Kate
Thank you, Kathy! I’m glad you loved it. I just fixed the recipe. Thank you for pointing that out!
Gwyneviere
Yes do you add the quinoa when it’s still hot? Thank you, just about to eat and can’t wait for it to cool haha. It was delish btw. I used fresh cherry tomatoes as I don’t care for sun dried. Love the crunch of pepitas and overall flavour.
★★★★★
Erika
I’m so excited to get your cookbook! I know it will be awesome just like your blog and can you ever really have too many dog pictures?!
Kate
Nah, probably not! Thank you, Erika!
Lauren
Oh, I don’t envy you with your stress level. I too would be a perfectionist with every detail! This looks delicious, I’m always impressed by your ability to focus on seasonal foods. I just buy what’s on sale, lol.
Kate
Ha, I’m a pretty hardcore perfectionist. The struggle is real. You’re probably buying lots of in-season produce if you’re buying what’s on sale!
Christina
That salad looks delicious, will try it next week. As for your book, I am so very excited (it’s preordered!!) and I am sure it will be just gorgeous. All your pictures are, and no way on overdoing it with pics of Cookie!! Self-doubt’s make us great and are normal. Enjoy the thrill, all the best to you and thank you for all the wonderful recipes. Very excited for you.
Kate
Thank you so much for pre-ordering, Christina! I really appreciate your support. Have a great day!!!
Emily
I had dinner last night with a few of my friends and we started talking about how excited we are for your cookbook. Our husbands overheard and commented that they’re also excited. If you can get husbands excited about a cookbook you’re doing something right!! Thanks for another yummy salad recipe, can’t wait to see all your new recipes in the cookbook too!
Kate
That’s amazing! Thank you so much, Emily. Can’t wait for you all to see the book!
Nora
Hi Kate,
I’m making the salad now and it’s looking good. The only issue I’m having is when should I add the Quinoa to the other ingredients? It doesn’t say and I’m ready to add it but it’s still quite warm. Do you wait until it has completely cooled be
Fore adding? Thank you! Love what I’m seeing so far and plan to make four more salads after this.
Kate
Hi Nora, I’m sorry for the trouble! Thank you for bringing this to my attention. I’ve fixed the recipe. You can just add the warm quinoa to the bowl of kale and then add the rest on top.
Lauren
Grab some wine and dont even worry about the cookbook! It will be rocking just like all your tasty endeavors are! Your tasty meals have turned my meat eating boyfriend into a fanatic for veggies. I constantly rave about your site to anyone looking for amazing options. Honestly, have not had a bad recipe yet. Keep dreaming up amazing meals!
Kate
That is so awesome!! Thank you for telling me, Lauren. Hope you LOVE the cookbook!
Heather
I can only imagine that after you’ve looked at something for so long that you start to scrutinize EVERY detail! (I know I do, at least!) You shouldn’t worry at all, though, because your book is going to be awesome!
I’ve never actually purchased a cook book since I can get by finding enough recipes online, but YOURS is going to be the first one I ever buy! I love every recipe of yours that I’ve tried, love your website, and love Cookie pictures!
Congrats, Kate! Can’t wait for the book!
Kate
Hey Heather! Thank you. That means a lot, and I hope you find that the book is worth every penny!
Amy Young
I just ordered your cookbook and am very excited about it. I love your blog and use your recipes often. Thank you for all of your hard work. It is much appreciated!!
★★★★★
Kate
Hi Amy! Thank you so much for your support. I hope you absolutely love the cookbook!!!
Sarika
Made this tonight…my husband and I both loved it! Your salads are the BEST.
Kate
Too sweet of you, Sarika! So glad the two of you liked it.
Bea
Thank you for the recipe. This was delicious! Whole family LOVED it!
Kate
YES! So glad your family enjoyed it, Bea!
Jonny
Terrific salad when I made it last night and still great today for lunch. It’s a great way to incorporate kale into one’s diet. I especially like the crunch provided by the toasted pepitas. Being vegan, I left out the cheese. I used one very large jalapeno when I made this recipe, but it must not have been a very spicy pepper because I couldn’t taste it in the finished product. To amp up the flavor a bit, I squirted a little sriracha sauce on my portion, and that provided the all-important kick. I also added more lime juice since I’m a big fan of lime-y foods. Thanks for a great recipe.
★★★★★
Kate
Thanks for all the tips, Jonny! Glad it turned out great.
Ans Hayes
Used the Kale Quino salad tonight. Baked whole wheat pita pockets and stuffed them with the salad. Delicious meal.
Kate
Ooh, sounds really good, Ans.
Sarah
Too many dog pictures? Impossible! I love seeing cookie’s cute little face. Can’t wait to see your book!
Kate
Thank you so much, Sarah! Cookie says hi. :)
Haze
Made this salad for a large family gathering that included several vegetarians. It was a big hit.
Kate
Glad to hear it!
Rachel
I can’t use jalapenos due to stomach issues but I incorporated sliced black olives as an added ingredient in it’s stead. This salad is really delicious and very filling. It makes the perfect lunch. Thank you!
Also, I’m really excited for the book! Can’t wait.
★★★★★
Kate
Glad you could adjust it to your needs, Rachel! Your version sounds super good. & I can’t wait until you see the cookbook!
Jules Cooke
New follower of Cookie and Kate, from downunder. Made this salad, my first time eating black beans, added a little chipotle in the dressing and some avocado to the salad, really delish! And it kept well too. Looking forward to trying more of your recipes.
★★★★★
Kate
Thanks so much, Jules! Happy to have you here.
Terri
This recipe is great – I forgot the jalapenos and left out the onion and it is still fantastic! Thanks!
★★★★★
Kate
Ha! I’m happy it worked, regardless of the omissions.
Mo
I made the Mexican(ish) Kale and Quinoa Salad the other night for “Meatless Monday”. Even my meat-loving husband had to admit that it was “actually pretty good” (high praise for him) even asking for seconds. He especially liked the cumin-lime salad dressing. As usual, another grrrrrrreat recipe Kate! Very tasty and leftovers hold up well!!
★★★★★
Kate
I will take that compliment! So happy you enjoyed the salad :)
Jenny
There is no such thing as too many dog pictures :)
Kate
Cookie would agree ;)
Rachel
After making (and loving) your herbed quinoa-chickpea salad in December, I knew I had to try this one. I had it as the salad/side for enchiladas, and it was perfect. Plus I’ll have it as a side salad for lunch this week. I subbed out grape tomatoes for the sundried tomatoes because I had an extra pint that needed to be eaten. Just like its predecessor, it had a wonderful mix of flavors and textures. Kate, I love your recipes and your emphasis on whole foods. I’m not a vegetarian, but your choices make this omnivore very happy.
Kate
Such a nice comment, Rachel! I’m so glad you’ve been enjoying the salads. Thanks for being here!
Heather Micati
I made this last night and it was so good and easy! It’s a keeper. Thank you for your recipes, Cookie & Kate!
PS I plan to preorder your cookbook too :)
★★★★★
Kate
Your welcome, Heather! And thanks for picking up my book :) I hope you love it!
Pam
Hi Kate. I made the Mexican(ish) Kale & Quinoa salad for a pot luck luncheon at church a couple weeks ago and several people said they really liked it. I have taken Deb’s Kale Salad to a few pot lucks and received compliments on this salad too. Thanks for all you do to provide healthy and delicious recipes for us to make and enjoy!
★★★★★
Kate
You’re welcome, Pam! I’m so happy everyone in your congregation enjoyed it.
Wendy Gerster
Great meal! Made it for second time today and adapted it to use up bits and bobs from the vegetable drawer of the fridge. It looked SO pretty, with the different colours. My version included diced red and yellow peppers, beetroot, celery, flesh of 2 oranges and a few radishes. Only used one spring onion (can`t take too much onion) and used kidney beans cos couldn`t get black beans. Instead of jalapenos I used a few chilli flakes in the sauce. Used 5 tablespoons lime juice in the sauce cos it needed that kick. Actually I made double quantity of the sauce – it just soaked it all up and was just the right amount (even though I`d only used a generous 1 cup of quinoa). Topped with crumbled feta (and even though I forgot the delicious pepitas I`d made ready and put on the side, bah!), it was amazing. I love this way of serving kale! Thanks for a great blog.
★★★★★
Kate
Sounds amazing, Wendy! Thanks for the notes.
Mariam
Thanks so much
Sierra
Made this tonight and it was great! Didn’t have sun dried tomatoes, used goat cheese instead of feta, and put rice on the side instead of quinoa in because it was logistically easier. I can’t wait for your cookbook!
★★★★★
Kate
So glad your variation worked out so well, Sierra! And I can’t wait for everyone to see the book. Not too much longer until May!
Jennifer
Love, love, love this salad. Tastes great and keeps so well! (I added a bit of thinly sliced red/purple cabbage for some extra crunch).
★★★★★
Kate
Sounds super crunchy and delicious, Jennifer. Thanks!
Lisa
Phenomenal salad. One I will make again and again, and will share with my friends and family. Thanks so much, Kate!
★★★★★
Kate
Thanks for sharing this, Lisa! The more the merrier. :)
Stacey
Definitely making this tonight! Thanks for sharing x
Kate
Awesome! Let me know how it turns out, Stacey. :)
Nikki
I’m on my second round of making this recipe in the last month and I LOVE it! It makes the best leftovers, so this week I made a big batch to eat for lunch for a few days. When I initially made it I was out of quinoa so I subbed bulgur wheat. The texture and nuttiness of the bulgur wheat paired very well with the rest of the ingredients so I made the same substitution on the 2nd batch. Thank you, as always, for the healthy and fantastic recipes <3
★★★★★
Kate
YES big salads make the world go ’round! I’m so glad you love this one, Nikki. Thanks!
Christina
I just made this and OmG! The flavors are so exciting. My husband is a pro in the kitchen. . . so when I saw this I accepted the challenge and he was pleased. Thank you so very much for sharing. I look forward to getting my hands on your book.
Kate
Thanks, Christina! This is one of my favorites.
Heather
This is going to be one of my new standard lunch salads for work! It is light, refreshing, filling, and absolutely delicious! I used red kale (opted to add a bit of salt but not to massage the kale because I like it extra crisp). I also used goat feta cheese (Yum!) and just a little jalapeno pepper. Thank you for this recipe!
★★★★★
Kate
Your variation sounds *amazing*, Heather. Yum!
Metalmom
Kate, dear heart, fear not for your wonderful creation. I worked in book publishing and journalism in New York City. Additional printings after the first ones always contain corrections. Because not even a robot could catch it all. You will certainly have the opportunity to go over it again to your hearts’ content. And in the meantime, virtually no-one will catch the fine points you will. I guarantee terrific reviews! :)
Now on to dinner for tomorrow night: the above salad, which I’vve never tried before and am rarerin’ to go at it! Making it before work so it welcomes me home!
Kate
You are so kind, Metalmom! I hope you loved the salad.
Erin@WellPlated
“Addictive” isn’t a word one typically hears associated with a kale salad but OH MY GRACIOUS, I couldn’t stop eating it. This has so much flavor, texture, and filling satisfaction all happening in one bowl. Looking forward to leftovers tomorrow!
★★★★★
Kate
So glad you loved this, Erin! I might just have to quote you on this–it’s such a kind review! :)
Kate s
Just made this with no feta. Besides my jalapeño making my nose run like crazy, this salad was amazing!!!! Makes a good amount and is very filling and super delicious. Thank you!
Kate
Sorry about the jalapeño, Kate! I hope the rest of the salad made up for it. :)
Kate S.
oh no, i loved it! i like some spice. i’ve been eating it for lunch all week and it is fantastic…thanks again!
Annie
Hi there! Do you think this salad would keep longer if I were to put the dressing in a jar and use it as needed instead of tossing the salad with it? I’m hoping to make this for work lunches for the week! Thanks!
Kate
Absolutely! If you store the dressing separately, it’ll last much longer.
Nicola
Oh wow this was delicious! We’re not vegetarians but use your recipes to add lots more veg to our diets. Everything I’ve made so far has been lovely and so tasty. I’ve asked for your book for my birthday next week and I’m so looking forward to having it instead of reading recipes on my phone
★★★★★
Kate
I’m so glad you enjoyed this, Nicola! I think you’ll love the book. Happy early birthday!
Gwyneviere
This salad was soooo good! I subbed out the cilantro for fresh basil and added feta. A wonderful meal for our Aussie summer ahead! Amazing,Thank you.
★★★★★
Kate
Yay! You are welcome, Gwyneviere. Thanks so much for your review.
Jordan
This was very tasty – note that it makes a lot. Even my family, who normally regard vegetarian or vegetable-heavy foods as “weird,” enjoyed it.
★★★★★
Kate
Thank you, Jordan!
Barbara Rocca
I have made many of your recipes and have absolutely loved every single one. Thank you for sharing your passion!!
★★★★★
Kate
Thank you for trying them! I appreciate the review and feedback and Barbara.
Jennifer
My very favourite kale recipe, salad or otherwise!!
★★★★★
Kate
Happy to hear that, Jennifer! Thanks for the star review.
Dave
Knocked it out of the park again Kate! My girlfriend and I love this recipe! Two little tidbits…I added some diced sweet peppers which go well with this and add a little more color. Also, I used the oil from the sun-dried tomatoes for the dressing for a little more flavor! Thanks again Kate!
★★★★★
Kate
Well, thank you Dave! Thanks for sharing your tidbits. :)
Melanie
Excellent! Love the combination of flavors.
★★★★★
Kate
Thank you, Melanie! I appreciate your star review.
Jenny H
I made this with a few changes based on what we had – chickpeas in lieu of black beans, no sun-dried tomatoes or jalapeños – and loved it! We used a little of the salad in tacos (with leftover rotisserie chicken) then mixed the rest with the quinoa. The dressing was delicious and so simple to make, but there seemed to be a bit extra in the bottom of the bowl – I might have misjudged how much kale to put in since it was from the garden. Will definitely make again now that we are overrun with kale and chard!
★★★★★
Kate
Thanks for sharing your variation, Jenny! I appreciate the star review.
Kathy
Excellent salad! I suggest making it a day before you plan to serve it, my leftovers are even more flavorful than the day I made it.
★★★★★
Kate
I agree with the leftovers! So good. Thanks for your review, Kathy.
Terri L Taylor
I visited a dietitian last week and she suggested Quinoa as a protein. This is my first experience with these recipes.
Thank You they sound wonderful!
Kate
I’m happy you think so! I have a lot of recipes with quinoa. I hope this link is helpful!https://cookieandkate.com/2016/perfect-quinoa/
jennifer lee
This is amazing. I love it. I could eat it everyday!
★★★★★
Kate
That’s great to hear, Jennifer! Thanks so much for your comment and review.
Sue Thompson
Loved your Mexican(ish) Kale & Quinoa Salad. Super fresh tasting with great balance in texture and flavor. No one ingredient overpowered the dish even though each has a strong flavor. Will make again.
★★★★★
Kate
Great to hear! Thanks, Sue.
Joanne
This Kale & Quinoa salad is absolutely delicious. I was surprised by the wonderful combination of flavours. Absolutely nothing needs to be tweaked with this recipe
★★★★★
Kate
Thank you, Joanne! I’m glad you tried it.
Janine
This is my current ‘go to’ salad, it is always a hit with many requests for the recipe!
★★★★★
Kate
Wonderful, Janine! It’s a nice salad to have as a go-to and to have for lunch during the week. Thanks for your review!
Annette
You are a genius!! I must admit I was a little skeptical as I was putting the ingredients together. The dressing brings all the flavors together. I will be eating this delicious salad for lunch the next few days. I’m trying to get my protein in other ways. I printed 6 of your recipes and now I’m anxious to try them all. Thank you!!
★★★★★
Kate
Thanks, Annette! I’m glad you still tried it. Tell me what you think of the other recipes!
Troy
Another amazing recipe! I really do love every recipe of yours that I make. We added a piece of crispy salmon on the side and made this the perfect dinner on a warm spring night!
★★★★★
Kate
Thank you for sharing, Troy!
Charles
Is the Mexican kale quinoa salad really 547 cal per serving? Seems high…where are the calories from?
★★★★★
Menace
This was excellent! I left out the cheese, and substituted red peppers for the sundried tomatoes. I added a tablespoon of nutritional yeast to the dressing.
★★★★★
Kate
Thanks for sharing your variation, Menace!
Debra Zedalis
I have tried many of your recipes and my family and I have loved almost everyone (in this one, being a non-cilantro lover, next time I will leave that ingredient out). However, Kate, could we have a comment/question section on your Cookbook? I loved the web so much I bought the cookbook and have a question on the first recipe I tried (simple honey scones) which didn’t turn out so well. I plan to make several from the cookbook (love it!).
★★★★
Kate
Wonderful, Debra!
EliseGodman
How many calories for the meXizang, quinoa salad. Dressing some high calorie. Probably why it so good. Want to eat healthy, but on WW
★★★★★
Kate
Thanks for your comment, Else! You can always calculate your specific ingredients by using an online nutrition calculator. These are just estimates.
Heidi K
We loved this recipe! I served the cilantro and hot peppers on the side as not all of us like them. Still really yummy! I am just discovering quinoa and can’t wait to try some of the other salad recipes!
★★★★★
Kate
Thank you for sharing, Heidi!
Dayle K Lynt
Made this recipe this evening to go with blacked mahi mahi. It was very easy to make and had great flavors. I will definitely make this again.
★★★★★
Kate
Wonderful, Dayle!
Krithika
This was very very good! Made half the recipe and was so pleased with the bright flavors. Perfect for a weeknight meal. I kept the seeds for the jalapeno and didn’t find it spicy (I have a high spice tolerance). Also skipped most of the oil in the dressing and used about half a teaspoon from the sundried tomato jar. This will be made again!
★★★★★
Kate
Great for a weeknight! Thank you for your review, Krithika.
kirsten Eisenkraft
I just love this salad and I am bringing it to our picnic for my son’s birthday. Thanks it is great.
★★★★★
Laz
I love the photo of Cookie eating the kale!
Tricia
This is so delicious! It is the first time I’ve actually liked kale. I’ve tried kale so many times without enjoying it at all. I can’t even believe that I’m saying kale is delicious.
★★★★★
Theda. Reale
I came on to make the favorite quinoa salad again and I’m now getting lost down the rabbit hole of your quinoa salads… Will be making every single one of them. I haven’t got your book yet but I’ll remedy that soon. And just so you know there is never such a thing as too many dog pictures. That alone is the reason I must get the book. Of all the recipes I’ve made for you I don’t do I didn’t even know cooking was your dog I thought it was your cooking partner…