Mexican(ish) Kale & Quinoa Salad
Healthy kale and quinoa salad recipe with Mexican flavors, including black beans, pepitas, and a cumin-lime dressing. Gluten free and easily vegan!
Updated by Kathryne Taylor on August 29, 2024
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
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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!
Thank you, Christina! I really appreciate your support. Eeep, can’t wait for you to see it!
You can never overdo it on the dog pictures! I feel like Cookie would agree…
Ha! She definitely would. She’d love to have all her glamour shots included, I’m sure :)
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!
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!
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 ;-)
Thank you, Rita! I have no doubt you’re right. Que sera, sera!
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.
Thank you, Marcia! The book is like the blog, but hopefully even better. I hope you love this salad!
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
Thank you, sweet Nina! Hope you’re having a great day.
I love you recipes, love you photos – you cook book is going to be wonderful! I can’t wait to get it!
Thank you so much, Eija! I hope you really enjoy it.
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! :)
Thank you, Autumn! You’re the best. :)
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.
Thank you for your note, Jan! Cookie says, nope, never too many dog pictures. I hope you love the book!
Can’t wait to try this and to buy your book–and I never buy cookbooks anymore! Congratulations!
Thank you so much, Fiona! I appreciate it.
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…
That’s quite a generous offer! Thank you, Susan! :)
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
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!
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. :-)
Thank you, Lisa! I’m glad you think so. Cookie was a very willing model when treats were involved. :)
Please help me source yr books here is oz.
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.
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!!
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.
Hooray for final book edits!! Can’t wait to see it all published!!!! We should celebrate soon. ;) This salad sounds fantastic.
Thank you, Megan! I’m finally done. Let’s hang out soon!!!
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!
Thanks, Amanda! Let me know how it goes for you.
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?
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!
Recipe looks great! As all have said, there can’t be enough pics of that darling Cookie. Your cookbook will be a success.
Thank you very much, Danica! I hope so. :)
I agree, more dog pics. Is Kale ok for dogs? If so, I’m sure my dog would like some.
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 :)
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!!
Price Choppers in Roeland Park. I know where that is! Dhyan now in Boulder
Aha, good to know! Thank you. I’m not far from that one!
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! : )
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.
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
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!
Thank you so much, Sarah! Please do let me know how this one turns out.
This looks delicious!
:) Let me know how it turns out!
This looks and sounds delicious, will definitely be putting the ingredients on my shopping list and making this one :-)
Awesome! Let me know how it turns out, Anne :)
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.
Thank you so much, Susanna! I hope you love this recipe.
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.
Oh, that’s so sweet of you Tova. And let me know how the recipe turns out!
I can’t wait for your book – and there can certainly never be too many dog pics for me!
Thanks, Samantha! Cookie would agree with you ;) I’m looking forward to hearing your reaction to it!
This looks fab! I’ve added it to my ‘to cook’ list for the week, will be great for my lunches!
| Louise x
Thanks, Louise! I hope it brightens your midday break :)
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,
Haha, thanks Andrea!
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? :)
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!
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!
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!
You can never have enough dog pictures! I’m sure it’s perfect in every way. :)
Thank you, Sarah!
Your cookbook will be a success if the dog pictures are as cute as the one in this article!!!
Nothing to worry about…
Thank you, Lisa! She’s even cuter in the book. :)
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!
Thank you, Kathy! I’m glad you loved it. I just fixed the recipe. Thank you for pointing that out!
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.
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?!
Nah, probably not! Thank you, Erika!
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.
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!
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.
Thank you so much for pre-ordering, Christina! I really appreciate your support. Have a great day!!!
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!
That’s amazing! Thank you so much, Emily. Can’t wait for you all to see the book!
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.
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.
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!
That is so awesome!! Thank you for telling me, Lauren. Hope you LOVE the cookbook!
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!
Hey Heather! Thank you. That means a lot, and I hope you find that the book is worth every penny!
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!!
Hi Amy! Thank you so much for your support. I hope you absolutely love the cookbook!!!
Made this tonight…my husband and I both loved it! Your salads are the BEST.
Too sweet of you, Sarika! So glad the two of you liked it.
Thank you for the recipe. This was delicious! Whole family LOVED it!
YES! So glad your family enjoyed it, Bea!
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.
Thanks for all the tips, Jonny! Glad it turned out great.
Used the Kale Quino salad tonight. Baked whole wheat pita pockets and stuffed them with the salad. Delicious meal.
Ooh, sounds really good, Ans.
Too many dog pictures? Impossible! I love seeing cookie’s cute little face. Can’t wait to see your book!
Thank you so much, Sarah! Cookie says hi. :)
Made this salad for a large family gathering that included several vegetarians. It was a big hit.
Glad to hear it!
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.
Glad you could adjust it to your needs, Rachel! Your version sounds super good. & I can’t wait until you see the cookbook!