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Categories:
lemon juice olive oil cumin salt garlic kale tomatoes carrot banana peppers thin slices red onions black beans quinoa almonds cotija cheese
Viewed: 45 - Published at: 2 years agoIngredients
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 teaspoon cumin
- salt & pepper
- 2 garlic cloves, minced
- 1 1/2 cups kale, torn up
- 12 cherry tomatoes, quartered
- 1 carrot, diced
- 1 banana peppers or 1/2 orange bell pepper, diced
- 2 thin slices red onions, diced
- 1/2 cup black beans
- 1/2 cup quinoa (cooked)
- 1/4 cup sliced almonds
- 1/4 cup Cotija cheese
Method
- Whisk the first 5 ingredients together.
- Add the kale and stir. Adding the kale first will allow the oil and lemon juice to soften up the kale.
- Continue to add the other vegetables, beans, quinoa, nuts (if you're into that) and cheese.
- Serve immediately or let marinade in the fridge before enjoying. If you are planning to make in advance add in cheese just before serving along with any nuts if using. Depending on the ingredients used the leftovers should keep in the fridge for a couple of days.
