This salad is full of crisp vegetables plus the black beans and quinoa add a power punch of fiber and protein to keep you full and feeling strong through the rest of your day!
Cook the black beans and quinoa according to the directions on the packaging. We suggest using dried beans as they usually contain less sodium than canned beans.
Roast the broccoli in olive oil, salt and pepper.
Combine black beans and quinoa in a bowl and dress with olive oil, lemon, cumin, cayenne pepper, salt and pepper. Stir to mix.
In a bowl layer chopped kale, cabbage, bean and quinoa mixture and broccoli.
Garnish with green onions and cilantro. Enjoy!