Kale, Edamame and Quinoa Salad

By Tracy

4 Person

30 Minutes

390 Calories

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!

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

Method

01

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.
02

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.
03

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.
04

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

Related Tags

Kale, Edamame and Quinoa Salad

3.6

( By Tracy )

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

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