Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • 2

    cups cooked quinoa, cooled (cook according to package directions)

  • cup edamame beans, cooked and cooled

  • 3

    cups finely chopped Tuscan kale, ribs removed

  • 1

    cup sliced grape tomatoes

  • ½

    red onion, diced

  • 1

    mango, pitted and diced

  • 1

    avocado, pitted and either sliced or diced

  • 2

    tablespoon toasted almonds or pumpkin seeds, if desired

  • For lemon vinaigrette:

  • 2

    tablespoons olive oil

  • ¼

    cup freshly squeezed lemon juice

  • 1

    garlic clove, minced

  • 1

    teaspoon sugar

  • 1

    large basil leaf, chopped

  • teaspoon salt

  • fresh ground pepper, to taste

Directions

To make dressing: place olive oil, lemon juice, garlic, sugar, basil, and salt in blender or food processor. Blend/process for 10-15 seconds; set aside. In medium bowl toss quinoa, kale, and edamame together; add lemon vinaigrette and toss so that the salad is fully coated. Place in refrigerator for 20-30 minutes to let flavors soak in. Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.


Nutrition

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