Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

Prep time

Cook time

Total time

This delicious vegan salad made with kale, quinoa, edamame, and fresh fruits proves to be a delicious and simple meal to impress. Ingredients

Recipe type: Salad, Lunch, Entree
Serves: 2-4

Ingredients

  • 2 cups cooked quinoa, cooled (cook according to package directions)
  • 1 1/2 cup edamame beans, cooked and cooled
  • 3 cups finely chopped Tuscan kale, ribs removed
  • 1 cup sliced grape tomatoes
  • 1/2 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
  • 1/4 cup freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 large basil leaf, chopped
  • 1/8 teaspoon salt
  • fresh ground pepper, to taste
 Instructions
  1. 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.
  2. 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.
  3. Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.

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