INGREDIENTS
1 cup
cooked and cooled quinoa
2
fresh squeezed limes
1 tsp
chili powder
4 tbsp
olive oil
2 tbsp
white wine vinegar
1/2 tsp
salt and pepper to taste
2 handfuls
fresh kale or other greens
1 15 ounce can
black beans, rinsed and drained (about 1½ cups)
2
large chopped carrots
1
red or yellow bell pepper, chopped
1
avocado, sliced or cubed (optional)