This salad is perfect for refueling, especially after expending a lot of energy. Quinoa is the only plant containing all nine essential amino acids that not only aid in muscle recovery, but are also necessary for the rest of your body and your brain!

Prep Time:

30 mins




  • 1 cup quinoa, rinsed using a fine-mesh strainer

  • 3/4 teaspoon fine sea salt, divided
  • 3 cups loosely packed, finely chopped kale, stems removed
  • 1 red bell pepper, seeded and chopped
  • 1 jalapeno pepper, finely chopped (include the seeds if you like spice)
  • ½ small red onion, chopped
  • ½ cup chopped cilantro leaves
  • 1 can (15 ounces) black beans, drained and rinsed, or 1½ cups cooked black beans
  • ⅓ cup lime juice (3–4 limes)
  • ⅓  cup extra-virgin olive oil

For serving:

  • 1 avocado, sliced
  • ½ cup Turmeric Pepitas (see recipe below)
  • ½ cup grated Cotija cheese, crumbled feta, or chopped green or black olives


In a medium saucepan over high heat, bring to a boil the quinoa, 1½ cups water and ½  teaspoon salt. Reduce heat to low and simmer, covered, until the quinoa is tender and all the water has been absorbed, 15–20 minutes.

Transfer to a large salad bowl, fluff with a fork and set aside to cool. Once cool, add kale, red bell pepper, jalapeno, onion, cilantro, black beans, lime juice, oil and remaining ¼  teaspoon salt to quinoa and toss to combine.

Taste and add additional salt, if needed. Chill in the fridge until ready to serve. 

Just before serving, top with avocado, pumpkin seeds and the cheese or olives.

Turmeric Pepitas


  • 1 tablespoon butter

  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 2 tablespoons honey
  • ½ teaspoon fine sea salt
  • 2 cups raw, shelled pepitas


Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Melt the butter on medium-low in a medium skillet or sauce-pan. Add the turmeric and curry powder and cook until fragrant, stirring continuously, about 1 minute. Turn off the heat and stir in the honey and salt. Add the pepitas and stir to coat.  


Spread the pepitas on the baking sheet and roast in the center of the oven for 10 minutes, stirring after 5 minutes. They’ll look moist right out of the oven but will crisp up when they cool.

Cool completely in a single layer, then break apart any clusters and transfer to a glass jar. 

As featured in Women’s Running Magazine:

Adapted from Run Fast Eat Slow, by Elyse Kopecky, Shalane Flanagan (Rodale Books, 2016)


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