Quinoa Black Bean Chili with Parmesan-Date Kale Salad & Dijon Dressing

[Sincerely-Food-Chef]

Ingredients

• 2 (15 oz) cans black beans
• 2 (14.5 oz) cans diced tomatoes
• 1 cup frozen corn
• 2 cloves garlic
• 1 bunch kale
• ¼ cup medjool dates, pitted
• 2 oz Parmesan cheese
• 1 cup plain Greek yogurt
• ¼ cup pumpkin seeds
• 1 cup quinoa
• 1 medium yellow onion
• apple cider vinegar
• black pepper
• chili powder
• Dijon mustard
• extra virgin olive oil
• salt

Instructions

1. Drain and rinse beans; set aside.
   • 2 (15 oz) cans black beans
2. Preheat a large pot over medium heat.
3. Meanwhile, peel and small dice onion; peel and mince garlic.
   • 1 medium yellow onion
   • 2 cloves garlic
4. Once the pot is hot, add oil and swirl to coat the bottom. Add the onion and garlic; cook, stirring occasionally, until softened, about 2 minutes.
   • 4 tsp extra virgin olive oil
5. Add beans, corn, tomatoes, quinoa, water, chili powder, and salt to the pot. Stir to combine the chili and bring to a boil over high heat; reduce heat to low, cover, and cook until the liquid is absorbed and quinoa is tender, about 20 minutes.
   • 1 cup frozen corn
   • 2 (14.5 oz) cans diced tomatoes
   • 1 cup quinoa
   • 1 cup water
   • 2 tbsp chili powder
   • 1 tsp salt
6. While the chili is cooking, place oil, vinegar, Dijon, salt, and pepper in a large bowl; whisk to combine the dressing.
   • 4 tsp extra virgin olive oil
   • 2 tsp apple cider vinegar
   • 1 tsp Dijon mustard
   • ½ tsp salt
   • ¼ tsp black pepper
7. Wash and dry kale; fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and add to the bowl with the dressing.
   • 1 bunch kale
8. Small dice dates and add to the bowl along with the pumpkin seeds.
   • ¼ cup medjool dates, pitted
   • ¼ cup pumpkin seeds
9. Grate or shave Parmesan with a vegetable peeler and add to the bowl with the kale; toss to combine the salad.
   • 2 oz Parmesan cheese
10. Divide chili between bowls and top with a dollop of yogurt; serve with salad on the side and enjoy!
    • 1 cup plain Greek yogurt