Kale, Quinoa and Edamame Salad
2 cups cooked quinoa- cooked and cooled
1 1/2 cup frozen edamame beans- thawed
3 cups finely chopped kale
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
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.
*Adapted from www.Ambitiouskitchen.com