Kale & Quinoa Salad Recipe


Kale & Quinoa Salad Recipe



2 ½ cups quinoa (cooked & cooled)

1 cup shelled edamame beans (cooked & cooled)

3 ½ cups kale (ribs removed & chopped)

1/2 cup cherry tomatoes

1/2 cup of cultivar tomatoes

1/2 red onion, diced

1/2 mango, diced

1/2 avocado, sliced

1 tablespoons of chopped walnuts


2 tbsp. olive oil

Juice of 1 large lemon

2 garlic cloves, minced

1 tbsp. fresh basil, chopped

Salt and pepper to taste



1. Combine 2 ½ cups quinoa and 3 ½ cups water in a medium saucepan. Optional: (add 1 tsp of paprika, 1 tsp salt, and 1 tsp of garlic powder to taste). Bring to boil; reduce heat to simmer. Cover and simmer for 15-20 minutes or until water have absorbed. Remove from heat; let stand for 5 minutes.

2. While quinoa is cooking, bring 2 cups of water and 1 cup of edamame to boiling, add salt to taste.

3. To make the dressing: add olive oil, garlic, basil, and lemon juice in a bowl and shake well.

4. In a large bowl, combine kale, quinoa, edamame, and dressing and toss. Place in refrigerator for 15 minutes so the flavors can soak in.

5. Remove from fridge, add mangos, tomatoes, avocados, and walnuts. Enjoy!