Directions

1. Step 1

   Place quinoa in a small saucepan and rinse with cold water. Drain and add 2 cups of water to the pot. Over high heat, bring water to a boil. Lower the heat to low and cover with a lid to steam for 15 minutes. Remove from the heat and remove the lid. Fluff the quinoa to break up the quinoa and cool slightly.

2. Step 2

   Stir together the seasoning, apple cider vinegar, and olive oil to make a quick vinaigrette.

3. Step 3

   Place the kale in a large bowl with about a tablespoon of the dressing and massage the dressing into the greens until they start to soften and wilt.

4. Step 4

   Add the black beans, bell pepper, cucumber, pepitas, cotija cheese, and quinoa to the massaged kale greens. Stir the salad with the rest of the vinaigrette to fully incorporate.

   This recipe is perfect for meal prep and will keep in the fridge all week.