Quinoa, Kale and Black Bean Salad with Lemon Cumin Vinaigrette

by Katie of:

2 cups cooked quinoa (about 3/4 cup uncooked)
1 large lemon, zested and juiced (1/4 c. juice, 1 T. zest)
1/4 t. coriander
1/2 t. cumin
1 t. chili paste (or 1/4 t. chili flakes)
1/4 c. cilantro, chopped
1/2 c. extra virgin olive oil
1/4 c. honey
3 c. thinly shredded kale leaves, raw
1 can black beans, drained and rinsed
1 large carrot, grated
1/2 red pepper, chopped
2 green onions, chopped
1 avocado, chopped

Cook quinoa (one cup quinoa to 2 cups water) according to package directions.  Zest and juice lemon into large bowl. Add coriander, cumin, chili paste, cilantro and mix.  Drizzle in olive oil while whisking vigorously.  Add honey and mix well.  Chop kale thinly and add to bowl along with the remaining ingredients except avocado.  Toss well with dressing. Chop avocado and add at last minute.