Free weekly local and surrounding area delivery on orders over $75 | Free shipping in Canada on orders over $135

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.

CLICK IMAGE BELOW FOR VIDEO TUTORIAL

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!

Leave a comment

Please note, comments must be approved before they are published