Sheila'S Kale Quinoa Salad

• 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

1. Whisk the first 5 ingredients together.
2. Add the kale and stir. Adding the kale first will allow the oil and lemon juice to soften up the kale.
3. Continue to add the other vegetables, beans, quinoa, nuts (if you're into that) and cheese.
4. 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.

lemon juice, olive oil, cumin, salt, garlic, kale, tomatoes, carrot, banana peppers, thin slices red onions, black beans, quinoa, almonds, cotija cheese

Taken from www.food.com/recipe/sheilas-kale-quinoa-salad-527216 (may not work)