Baklouti Pineapple Mexi Kale Quinoa Salad

This super fresh tasting salad is truly in a league of it’s own. It features Nelson Olive Oil Co. Baklouti Green Chile Fused Olive Oil & Pineapple White Balsamic, the perfect balance of sweet and spicy! Add cooked chicken or a hard boiled egg for some extra protein and make it a light meal, or serve on it’s own as a side dish. Mexican cheeses such as queso fresco can be found at Ferraro’s in Trail but you can also substitute feta cheese in this recipe.

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The Dressing:
1/4 NOOC Baklouti Chile Fused Olive Oil (if you want less spice, substitute 2 tbsp NOOC Mild EVOO
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)

Toss all ingredients together and top with sliced avocado.  Will keep in a sealed container in the fridge for up to 3 days. A sliced hard boiled egg is a great way to add protein and tastes amazing in this too!