Description
Summer’s freshest Edamame Quinoa Salad delivers crisp Mediterranean flavors with protein-packed quinoa and vibrant green edamame. Zesty lemon dressing and fresh herbs make you crave each refreshing bite of this light, nutritious dish.
Ingredients
Scale
Main Ingredients:
- 1.5 cups frozen edamame, thawed
- 3/4 cup uncooked quinoa
- 1 large mango, pitted and diced
- 1 avocado, sliced
- 1 bunch kale, stems removed and finely diced
Vegetables and Herbs:
- 1 cup sliced grape tomatoes
- 1/3 cup diced red onion
- 46 large basil leaves, finely diced
- 1 garlic clove, minced
Dressing and Seasoning:
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or agave nectar)
- 1.5 cups water
- Freshly ground salt and black pepper, to taste
Garnish:
- 1/4 cup toasted sliced almonds
Instructions
- Prepare the quinoa foundation by combining it with water in a medium saucepan, bringing to a vigorous boil, then reducing heat and simmering for 15 minutes until tender and fluffy.
- Create a vibrant dressing by whisking together olive oil, lemon juice, minced garlic, Dijon mustard, honey, fresh basil, salt, and pepper until well emulsified and smooth.
- Transform the kale’s texture by drizzling half the prepared dressing over the leaves and thoroughly massaging with hands for approximately 3 minutes, softening the raw greens and enhancing their palatability.
- Construct the salad’s base layer by combining the cooled quinoa, tender edamame, and finely chopped red onion with the massaged kale, ensuring even distribution of ingredients.
- Elevate the dish’s visual and flavor profile by gently folding in ripe tomatoes, sweet mango chunks, and creamy avocado slices, coating everything with the remaining dressing.
- Provide a delightful crunch by sprinkling toasted almonds across the top of the salad just before serving.
- Serve immediately for optimal taste and texture, or refrigerate for a refreshing meal later in the day.
Notes
- Rinse quinoa thoroughly before cooking to remove bitter coating and enhance its natural nutty flavor.
- Use freshly squeezed lemon juice for brighter, more vibrant dressing taste compared to bottled alternatives.
- Massage kale gently but firmly to break down tough fibers, making it more tender and easier to digest.
- Customize this salad by substituting edamame with chickpeas for a different protein profile or adding roasted sweet potatoes for extra warmth.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 330
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg