Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

Name: Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
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

User Reviews

5.0

60 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
390 kcal
Course
Salad, Lunch
Cuisine
American, Vegan

Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

Stella Guerrero

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Gorgeous kale quinoa salad packed with juicy mango, tomatoes, heart-healthy avocado, and nutty quinoa. This easy kale quinoa salad gets tossed with a light lemon basil vinaigrette for the perfect lunch or party side dish with over 13g of plant-based protein!

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Ingredients

Servings

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

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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!