How I Turn Kale Quinoa Salad into a 30-Minute Power Lunch
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Calories
- 390 kcal
- Carbs
- 47.70 g
Ingredients
- ¾ cupuncooked quinoa
- 1 ½ cupswater
- 1 ½ cupfrozen edamame, thawed
- 1 bunchkale, stems removed and very finely diced
- 1 cupsliced grape tomatoes
- ⅓ cupdiced red onion
- 1 largemango, pitted and diced
- ¼ cupfreshly squeezed lemon juice
- ¼ cupolive oil
- 1 clovegarlic, minced
- 1 teaspoondijon mustard
- 1 teaspoonhoney (or agave nectar)
- 4-6 largebasil leaves, very finely diced
- —Freshly ground salt and black pepper, to taste
- ¼ cuptoasted sliced almonds
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Next add in quinoa, edamame, diced onion, and remaining lemon vinaigrette; toss so that the salad is fully coated.
- 5
Before serving, toss salad again and add tomatoes, mango and avocado. Sprinkle toasted sliced almonds over the top.