Kale, Edamame and Quinoa Salad PT30M https://img4.recipesrun.com/201907/2019/1008/5a/9/033146/300x200x50.jpg 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

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.

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Kale, Edamame and Quinoa Salad

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
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 Tracy
647 Recipes
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