This delicious and filling entrée salad with south-of-the-border flavors is one of my favorite new dishes. It's related to my Burrito Bowl, but calls for quinoa instead of rice, adds steamed kale, and is topped with a creamy, tangy, cilantro-lime dressing.
Above: The romaine lettuce is on the bottom, with rows of goodies on top: kale, chopped red onion, cooked quinoa, pinto beans, chopped tomatoes, and corn, with the dressing and toasted corn tortilla strips on top. The beans, corn, quinoa and/or kale can be eaten warm or cold. I like to eat this as an entrée salad, which serves two (one serving is shown above). It's a hearty meal!Print
Above: The same recipe, but tossed (instead of in rows); with added avocado slices and cilantro leaves (and no corn tortilla).