Name: Baklouti Pineapple Mexi Kale Quinoa Salad
Cuisine: Mexican
Ingredients: 1/4 NOOC Baklouti Chile Fused Olive Oil; 1/4 NOOC Pineapple White Balsamic; 2 tbsp fresh squeezed lime juice; 1/4 tsp ground cumin; 1/4 tsp chili powder; Salt and pepper to taste; 3 c cooked quinoa (1 c uncooked); 2 c massaged kale, chopped in fine ribbons; 1/2 a red pepper, diced small; 1/2 a green pepper, diced small; 1/2 a red onion diced small; 1 c cherry tomatoes, halved; 1/2 c fresh cilantro, finely chopped; 1 can black beans, drained and rinsed; 1 can corn, drained; 1/2 c queso fresco cheese, crumbled (I get it at Ferraro’s in Trail - or use feta instead); Avocado, sliced (for serving)

Baklouti Pineapple Mexi Kale Quinoa Salad

Michelle Rudell

Cuisine

Mexican

Ingredients

The Dressing

1/4 NOOC Baklouti Chile Fused Olive Oil
1/4 NOOC Pineapple White Balsamic
2 tbsp fresh squeezed lime juice
1/4 tsp ground cumin
1/4 tsp chili powder
Salt and pepper to taste

The Salad

3 c cooked quinoa (1 c uncooked)
2 c massaged kale, chopped in fine ribbons
1/2 a red pepper, diced small
1/2 a green pepper, diced small
1/2 a red onion diced small
1 c cherry tomatoes, halved
1/2 c fresh cilantro, finely chopped
1 can black beans, drained and rinsed
1 can corn, drained
1/2 c queso fresco cheese, crumbled (I get it at Ferraro’s in Trail - or use feta instead)
Avocado, sliced (for serving)

Directions

Toss all ingredients together and top with sliced avocado. Will keep in a sealed container in the fridge for up to 3 days.

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