Kale, Edamame and Quinoa Salad PT30M https://img4.recipesrun.com/201907/2019/1008/5a/9/033146/300x200x90.jpg Kale, edamame, quinoa salad with sweet lemon vinaigrette. Packed with juicy mango, tomatoes, heart-healthy avocado, nutty quinoa, and crunchy kale. This salad is perfect for parties or for packing for lunch. If you’re wondering what the trick to a really good quinoa salad, it’s simple: massage in the dressing with your hands! 4 servings Ingredients: 1/4 cup sliced almonds black pepper salt 4 large basil leaves, very finely diced 1 tsp. honey 1 tsp. dijon mustard 1 clove garlic 1/4 cup olive oil 1/4 cup freshly squeezed lemon juice 1 avocado, sliced 1 mango, pitted and diced 1/3 cup diced red onion 1 cup sliced grape tomatoes 1 bunch kale, stems removed and very finely diced 1 1/2 cups frozen edamame, thawed 1 1/2 cups water 3/4 cup uncooked quinoa

Kale, Edamame and Quinoa Salad

4.3

( By Tracy )

Kale, edamame, quinoa salad with sweet lemon vinaigrette. Packed with juicy mango, tomatoes, heart-healthy avocado, nutty quinoa, and crunchy kale. This salad is perfect for parties or for packing for lunch. If you’re wondering what the trick to a really good quinoa salad, it’s simple: massage in the dressing with your hands!

01 Information

Grade easy
Serving 4 servings
Calorie 390 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Lemon Basil Vinaigrette
- 1/4 cup sliced almonds
- black pepper
- salt
- 4 large basil leaves, very finely diced
- 1 tsp. honey
- 1 tsp. dijon mustard
- 1 clove garlic
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 avocado, sliced
- 1 mango, pitted and diced
- 1/3 cup diced red onion
- 1 cup sliced grape tomatoes
- 1 bunch kale, stems removed and very finely diced
- 1 1/2 cups frozen edamame, thawed
- 1 1/2 cups water
- 3/4 cup uncooked quinoa

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03 Method

Step 1

Add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes. After 15 minutes, remove from heat, fluff quinoa with a fork and transfer quinoa to a large bowl to cool down.
Step 2

To make the dressing: place olive oil, lemon juice, garlic, dijon, honey, basil, and salt and pepper in a blender. Pulse for 10-15 seconds; set aside. You can also whisk in a small bowl if you don't have a blender.
Step 3

In a large bowl add your kale and pour half of the dressing over. Use clean hands to massage the kale for about 3 minutes or until it breaks down. Next add in quinoa, edamame, diced onion, and remaining lemon vinaigrette; toss so that the salad is fully coated.
Step 4

Before serving, toss salad again and add tomatoes, mango, and avocado. Sprinkle toasted sliced almonds over the top.

04 Author

Tracy

647 Recipes

Kale, Edamame and Quinoa Salad

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