Summer Elote Sweetgreen Quinoa Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

1/2 cup finely chopped cilantro

1/4 cup olive oil

1/4 cup apple cider vinegar

1 tablespoon maple syrup or honey

juice of 1 lime

1/2 jalapeno pepper, deseeded and chopped

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/2 teaspoon kosher salt

3 heaping cups shredded kale

1 cup uncooked quinoa

1 cup shredded cabbage

1 cup shredded carrots

1/2 cup finely chopped cilantro

1 1/2 cups corn, drained

1 cup cherry tomatoes, halved

zest of 1/2 lime

4 ounces goat cheese

Directions

Bring a pot of salted water to a boil over medium-high heat. Once boiling, add the quinoa, stir, and cover. Cook until fluffy, about 13 minutes. Remove from the heat and cool for about 10 minutes.

Meanwhile, Add all of the cilantro lime dressing ingredients to a blender or food processor and blend until completely smooth. Salt to taste. Add water 1 tablespoon at a time, as needed, to thin.

Add the kale to a large bowl and cover with the dressing. Use tongs or clean hands to massage the dressing into the kale and coat everything. Let sit for five minutes.

Add in the cooled quinoa, cabbage, carrots, cilantro, corn, cherry tomatoes, and lime zest and mix again to coat in the dressing and evenly disperse. Add the goat cheese and mix one more time.

Chill in the refrigerator until enjoying.