Kale, Edemame and Quinoa Salad with Lemon Dressing
- Number of Servings: 4
Ingredients
2 cups cooked quinoa, cooled (cook according to package directions)1½ cup edamame beans, cooked and cooled3 cups finely chopped Tuscan kale, ribs removed1 cup sliced grape tomatoes½ red onion, diced1 avocado, pitted and either sliced or dicedFor lemon vinaigrette:2 tablespoons olive oil¼ cup freshly squeezed lemon juice1 garlic clove, minced1 large basil leaf, chopped⅛ teaspoon saltfresh ground pepper, to taste
To make dressing: place olive oil, lemon juice, garlic, 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 and avocado.
Serving Size: 1
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTIANDERSON9.
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 and avocado.
Serving Size: 1
Number of Servings: 4
Recipe submitted by SparkPeople user KRISTIANDERSON9.
Nutritional Info Amount Per Serving
- Calories: 565.9
- Total Fat: 21.9 g
- Cholesterol: 0.0 mg
- Sodium: 52.9 mg
- Total Carbs: 77.3 g
- Dietary Fiber: 13.6 g
- Protein: 21.5 g
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