Kale, Edamame & Quinoa Salad

Ingredients:

  • ¾ cup uncooked quinoa

  • 1 ½ cups water

  • 1 ½ cup frozen edamame, thawed

  • 1 bunch kale, stems removed and very finely diced

  • 1 cup sliced grape tomatoes

  • ⅓ cup diced red onion

  • 1 large mango, pitted and diced

  • 1 avocado, sliced

  • For lemon basil vinaigrette:

  • ¼ cup freshly squeezed lemon juice

  • ¼ cup olive oil

  • 1 garlic clove, minced

  • 1 teaspoon dijon mustard

  • 1 teaspoon honey (or agave nectar)

  • 4-6 large basil leaves, very finely diced

  • Freshly ground salt and black pepper, to taste

  • To garnish:

  • ¼ cup toasted sliced almonds

    Instructions:

  • First, cook your quinoa: 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.

  • To make dressing: place olive oil, lemon juice, garlic, dijon, honey (or agave), basil, and salt and pepper in blender. Pulse for 10-15 seconds; set aside. You can also whisk in a small bowl if you don't have a blender (just make sure your basil is very finely chopped.)

  • In 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. This allows the kale to take on the dressing flavors.

  • Next add in quinoa, edamame, diced onion, and remaining lemon vinaigrette; toss so that the salad is fully coated.

  • Before serving, toss salad again and add tomatoes, mango and avocado. Sprinkle toasted sliced almonds over the top. Serves 4. Great for meal prep, picnics or parties!