1largebunch kale, stemmed and roughly choppedsub romaine
115-oz. canblack beans, rinsed and drained
1/2cupprepared pico de gallo or fresh salsa
1/3cupfresh cilantro leaves, roughly chopped
3Tbsp.whole-milk Greek yogurt or sour cream
Heat 1 Tbsp. of the oil in a medium saucepan over medium heat. Add onions and garlic; cook until softened, about 5 minutes. Stir in adobo sauce, chili powder, and 1/2 tsp. cumin; cook 1 minute, stirring often. Add quinoa and vegetable broth; increase heat and bring mixture to a simmer. Cover, reduce heat to low, and cook until quinoa is tender and liquid has been absorbed, about 15 minutes. Transfer to a bowl and refrigerate while you assemble remaining salad ingredients.
Prepare dressing by combining remaining 2 Tbsp. olive oil, 1/4 tsp. ground cumin, 1 Tbsp. lime juice, and 1/4 tsp salt; stir with a whisk. Place kale in a large bowl and add dressing. Use your hands to massage dressing into kale until leaves starts to soften (note: if using romaine, just toss lettuce with dressing). Add black beans, pico, avocado slices, and cilantro.
Stir remaining 1 Tbsp. lime juice and 1/4 tsp. salt into yogurt (or sour cream). Whisk in up to 3 tsp. water to thin out to desired consistency. Top salad with cooled quinoa mixture and drizzle yogurt overtop.