An excellent heart healthy salad that is substantial enough to be a main course. High in plant powered protein from the edamame and quinoa and full of leafy greens it is sure to fill you up with good for you food. Serve with a crusty baguette and a glass of red wine and you have an excellent Mediterranean diet option.
3/4 cup quinoa - uncooked
1 1/2 cups water
1 1/2 cups frozen edamame, thawed
1 bunch kale, stems removed and torn or cut into smaller pieces
1 cup sliced grape tomatoes
1/3 cup diced red onion
For lemon basil vinaigrette:
1/4 cup freshly squeezed lemon juice
1/4 cup Basil Extra Virgin Olive Oil, Meyer Lemon Extra Virgin Olive or unflavored extra virgin olive oil
1 garlic clove, minced
1 teaspoon Champagne Honey or Dijon Mustard
1 teaspoon honey
5-6 large basil leaves, finely chopped
Kosher Flake Sea Salt, to taste
Fresh ground pepper, to taste
Optional add ins:
1 large mango, diced
1 avocado, diced
1/4 cup of one of the following
toasted sliced almonds
toasted pumpkin seeds (pepitas)
Add quinoa and water to a saucepan and place over high heat; bring to a boil. Cover and reduce heat to low simmering for 15 minutes.
After 15 minutes, check that all water has been absorbed, if not add a few more minutes. When done remove from heat, fluff with a fork and transfer quinoa to a large bowl to cool down.
To make dressing: place olive oil, lemon juice, garlic, Dijon mustard, honey, basil, salt and pepper in a blender. Puree' for 10-15 seconds until all ingredients are fully incorporated.
In large bowl add your kale and pour half of the dressing over and coat well. Massage the kale for about 20 seconds with your hands. This softens it up so the leaves are tender, if you like yours crunchy skip this step.
Add the quinoa, edamame, diced onion, and remaining lemon vinaigrette and toss well.
Before serving, toss salad again and add tomatoes, mango and avocado.
Sprinkle garnish over the top.
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