Fat Burning Kale Quinoa Black Bean Salad With Spicy Dressing

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.


I’m pretty sure that there is no person who does not love a good Chipotle bowl,  I certainly do. What’s not to love: corn, salsa, lettuce,brown rice, black beans, bel peppers, a lil’ guac. After a while, i shared my recipe for this Spicy Kale and Quinoa Black Bean Salad because it tastes THE SAME as chipotle, but the best thing is that it does not contain unhealthy oil. I promise, you won’t need it.

You may need some time to get used to foods without oil, but the tought that oil is pure fat will help you eliminate it as much as possible.

This spicy salad is crunchy, savory, bursting with flavor and totally addicting. It is the perfect salad for any occasion.


With kale, corn, cilantro, cumin, black beans, onion, savory spices quinoa black beans, apple cider vinegar, hot sauce you just got to love it and you gotta try it.

There are days when a salad just doesn’t sound appealing and you are not in the mood for salad, but with these recipe, you will change your your mind.

People have raved for years about how foods like kale and quinoa are good for you. But it’s time to add the benefits of cumin to your knowledge.

Marks Daily Apple states that cumin seeds are pungent, potent little things with the ability to significantly change the trajectory of a dish. They are most commonly used in Indian. Mexican, Chinese, Mediterranean and Middle Eastern cuisines.

It has been proved that cumin has numerous of potential health benefits icnluding anti-glycation agent to antioxidant , anti-osteoporotic and many more.

Health Benefits Of Cumin

  • Improves immune system
  • Lowers blood-glucose levels
  • Protects liver from ethanol and rancid vegetable oil-induced toxicity


Both warm and cold, this salad is equally delicious. You can chose, a cold salad for lunch or warm salad for dinner. All you need to do is cook the quinoa, add black beans and corn to the pot and mix all the ingredients together.

You can add heaps of kale and some red onion to a giant salad bowl. Then add the quinoa mixture over the kale and mix up the spicy dressing. At the end, pour  the dressing over the chipotle salad and mix again.

In less than a 30 minutes you have a nourishing, filling, absolutely delicious meal for 4-6 people.


Serves: 4

Prep Time: 15 min

Cook Time: 15 min


  • 6 cups chopped kale, de-stemmed
  • 1 cup quinoa, uncooked
  • 1 can black beans, drained and rinsed
  • 1 cup corn
  • ½ red onion, chopped

Spicy Dressing:

  • ¼ cup water
  • ¼ cup apple cider vinegar
  • ¼ cup hot sauce of your choice
  • ¼ cup fresh cilantro, chopped
  • 1 teaspoon maple syrup
  • 1 clove garlic, minced
  • Sea salt and pepper, to taste


  1. In a medium sized pot, combine 1 cup of quinoa and 2 cups of water and bring to a boil. Lower heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
  2. Take a large salad bowl and add the kale and the onion.

Add corn and black beans to the pot once the quinoa is done cooking. Mix the ingredients well. You could just add these over the kale but I wanted to warm up the beans and corn. Add the quinoa mixture over the kale and mix.

Prepare the dressing. Pour the dressing over the salad, mix and enjoy!


You can store the leftovers in the fridge for 2 days.

You can also replace quinoa with rice and add any additional vegetables you prefer like avocado, tomato, bell peppers, etc.

Source: juicing-for-health.com