Mexican(ish) Kale & Quinoa Salad

Bahan-bahan (4 porsi)

• 1 cup quinoa, rinsed in a fine-mesh colander
• 2 cups water
• ½ cup pepitas (hulled pumpkin seeds)
• 1 small bunch of curly green or Tuscan kale, tough ribs removed and chopped into small pieces (or about 3 cups roughly chopped baby spinach)
• Fine sea salt
• 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
• ½ cup thinly sliced green onions or finely chopped red onion
• ½ cup lightly packed chopped fresh cilantro
• ½ cup oil-packed sun-dried tomatoes, rinsed and chopped
• ⅓ cup crumbled feta cheese (optional)
• 1 to 2 medium jalapeños, seeds and membranes removed, chopped
• ¼ cup olive oil
• 3 to 4 tablespoons fresh lime juice (about 2 medium limes)
• ¾ teaspoon ground cumin
• ½ teaspoon fine sea salt