Kale, Edemame and Quinoa Salad with Lemon Dressing

2 cups cooked quinoa, cooled (cook according to package directions)
1½ cup edamame beans, cooked and cooled
3 cups finely chopped Tuscan kale, ribs removed
1 cup sliced grape tomatoes
½ red onion, diced
1 avocado, pitted and either sliced or diced

For lemon vinaigrette:

2 tablespoons olive oil
¼ cup freshly squeezed lemon juice
1 garlic clove, minced
1 large basil leaf, chopped
⅛ teaspoon salt
fresh 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.