Ingredients

• 2 cups kale, washed and spine removed, cut into thin ribbons
• 1/4 cup quinoa, rinsed and cooked according to package directions, drain and set aside to cool
• 1 1/2 cups shredded red cabbage
• 1 cup shredded carrots, or about 2 carrots, thinly sliced
• 1/2 cup cherry or grape tomatoes, cut in half if small or quarters if large
• 1/2 avocado, peeled and diced
• 2 tablespoons roasted shelled pumpkin seeds
• 2 tablespoons goat cheese, crumbled
• CUMIN LIME VINAIGRETTTE:
• 1/4 cup lime juice
• 1 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons olive oil
• 2 teaspoons honey
• 1/4 teaspoon ancho or regular chili powder
• OPTIONAL: 1 cup fresh spinach, chopped ;1/2 cup black beans, rinsed and drained; 1/4 cup diced red onion; fresh cilantro leaves.
• *Meets GI guidelines.