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Kale, Quinoa, Edamame Salad
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| 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
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.
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.
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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