Quinoa Kale Salad

1 cup Quinoa, rinsed using a fine mesh strainer
¾ tsp sea salt
3 cups loosely packed finely chopped kale, stems removed
1 red pepper, seeded and chopped
1 jalapeno pepper, seeded and finely chopped
1/2 small red onion, chopped
½ cup chopped cilantro leaves
1-15 oz can black beans, drained and rinsed (I used dark kidney beans)
1/3 cup lime juice (3-4 limes)
2 Tbsp olive oil
1 avocado, chopped
¼ cup raw pumpkin seeds

In a medium saucepan over high heat, bring to a boil the quinoa, 1 ½ cups water and ½ tsp salt.  Reduce the heat to low and simmer, covered, until quinoa is tender and all the water has been absorbed, 15-20 minutes.  Transfer to a large bowl, fluff with a fork and set aside to cool

Once cool, add kale, red pepper, jalapeno, onion, cilantro, beans, lime juice, olive oil and ¼ tsp sea salt.  Toss together, taste and adjust salt.  Chill in refrigerator.  I added the pumpkin seeds,  avocado and cilantro at this point.    Or you can use as a garnish as you serve the salad.