• 1/2 cup raw quinoa, rinsed
• 2 tablespoons olive oil
• 8 cups Palmetto Gardens™ Kale
• Black pepper, to taste
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 15oz can low sodium pinto beans, rinsed and drained
• 2 cups corn kernels, fresh or frozen and thawed
• 1 cup salsa
• 1 avocado, cut into 12 slices

1. Cook the quinoa according to the package directions. Set aside.
2. In a large high sided skillet or pot over medium, heat the olive oil and swirl to coat.
3. Add the kale in batches, letting each cook down enough to add more to the skillet. Add the black pepper, cumin and smoked paprika and mix using tongs to evenly coat. Cover and cook about 5 mins. until kale is cooked but not bitter. 
4. Assemble each bowl adding equal amounts of each ingredient starting with the cooked kale, followed by the cooked quinoa, pinto beans, and corn. Finally top with 1/4 cup fresh salsa and 3 slices of avocado and serve.

Recipe courtesy of Brittany L. Jones MS, RD, LD