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.
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.
Thanks so much, Jules! Happy to have you here.
This recipe is great – I forgot the jalapenos and left out the onion and it is still fantastic! Thanks!
Ha! I’m happy it worked, regardless of the omissions.
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!!
I will take that compliment! So happy you enjoyed the salad :)
There is no such thing as too many dog pictures :)
Cookie would agree ;)
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.
Such a nice comment, Rachel! I’m so glad you’ve been enjoying the salads. Thanks for being here!
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 :)
Your welcome, Heather! And thanks for picking up my book :) I hope you love it!
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!
You’re welcome, Pam! I’m so happy everyone in your congregation enjoyed it.
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.
Sounds amazing, Wendy! Thanks for the notes.
Thanks so much
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!
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!
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).
Sounds super crunchy and delicious, Jennifer. Thanks!
Phenomenal salad. One I will make again and again, and will share with my friends and family. Thanks so much, Kate!
Thanks for sharing this, Lisa! The more the merrier. :)
Definitely making this tonight! Thanks for sharing x
Awesome! Let me know how it turns out, Stacey. :)
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
YES big salads make the world go ’round! I’m so glad you love this one, Nikki. Thanks!
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.
Thanks, Christina! This is one of my favorites.
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!
Your variation sounds *amazing*, Heather. Yum!
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!
You are so kind, Metalmom! I hope you loved the salad.
“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!
So glad you loved this, Erin! I might just have to quote you on this–it’s such a kind review! :)
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!
Sorry about the jalapeño, Kate! I hope the rest of the salad made up for it. :)
oh no, i loved it! i like some spice. i’ve been eating it for lunch all week and it is fantastic…thanks again!
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!
Absolutely! If you store the dressing separately, it’ll last much longer.
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
I’m so glad you enjoyed this, Nicola! I think you’ll love the book. Happy early birthday!
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.
Yay! You are welcome, Gwyneviere. Thanks so much for your review.
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.
Thank you, Jordan!
I have made many of your recipes and have absolutely loved every single one. Thank you for sharing your passion!!
Thank you for trying them! I appreciate the review and feedback and Barbara.
My very favourite kale recipe, salad or otherwise!!
Happy to hear that, Jennifer! Thanks for the star review.
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!
Well, thank you Dave! Thanks for sharing your tidbits. :)
Excellent! Love the combination of flavors.
Thank you, Melanie! I appreciate your star review.
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!
Thanks for sharing your variation, Jenny! I appreciate the star review.
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.
I agree with the leftovers! So good. Thanks for your review, Kathy.
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!
I’m happy you think so! I have a lot of recipes with quinoa. I hope this link is helpful!https://sooka.info/2016/perfect-quinoa/%3C/a%3E%3C/p%3E
This is amazing. I love it. I could eat it everyday!
That’s great to hear, Jennifer! Thanks so much for your comment and review.
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.
Great to hear! Thanks, Sue.
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
Thank you, Joanne! I’m glad you tried it.
This is my current ‘go to’ salad, it is always a hit with many requests for the recipe!
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!
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!!
Thanks, Annette! I’m glad you still tried it. Tell me what you think of the other recipes!
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!
Thank you for sharing, Troy!
Is the Mexican kale quinoa salad really 547 cal per serving? Seems high…where are the calories from?
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.
Thanks for sharing your variation, Menace!
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!).
Wonderful, Debra!
How many calories for the meXizang, quinoa salad. Dressing some high calorie. Probably why it so good. Want to eat healthy, but on WW
Thanks for your comment, Else! You can always calculate your specific ingredients by using an online nutrition calculator. These are just estimates.
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!
Thank you for sharing, Heidi!
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.
Wonderful, Dayle!
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!
Great for a weeknight! Thank you for your review, Krithika.
I just love this salad and I am bringing it to our picnic for my son’s birthday. Thanks it is great.
I love the photo of Cookie eating the kale!
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.
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…
This recipe is so good and versatile. I skipped the black beans & quinoa (It was a lazy Sunday afternoon :) , used fresh cherry tomatoes instead of sun-dried, and added a chopped avocado and a bit of chipotle cream sauce to the dressing. So good and simple. (No doubt I’ll be making it again, this time with the black beans & quinoa. I love both!) Thank you, thank you for this (and so many other) fabulous recipes!
You’re welcome, Tiena! I appreciate your review.
Eating this as we speak after making it for the first time. Absolutely incredible, will definitely be making this all the time.
Great to hear, Marina! I appreciate your comment.
I love that kale and quinoa salad and use it for family gatherings in the summer. Thanks.
You’re welcome, Kristen! I’m glad you enjoy it.
Love this salad! The flavors compliment each other. I will definitely make this again.
That’s great, Ana! Thank you for your review.