Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette Recipe

Name: Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1/4 cups Freshly Squeezed Lemon Juice; 1 clove Garlic, Minced; 1 teaspoon Sugar; 1 Large Basil Leaf, Chopped; ⅛ teaspoons Salt; Fresh Ground Pepper, to taste; 2 cups Cooked Quinoa; 3 cups Finely Chopped Tuscan Kale, Ribs Removed; 1- 1/2 cup Edamame Beans, Cooked And Cooled; 1 cup Grape Tomatoes Sliced; 1/2 Red Onion, Diced; 1 whole Mango Pitted And Diced; 1 Avocado, Pitted And Sliced Or Diced; 2 Tablespoons Toasted Almonds Or Pumpkin Seeds

Servings: persons

2 Tablespoons Olive Oil
1/4 cups Freshly Squeezed Lemon Juice
1 clove Garlic, Minced
1 teaspoon Sugar
1 Large Basil Leaf, Chopped
⅛ teaspoons Salt
Fresh Ground Pepper, to taste
2 cups Cooked Quinoa
3 cups Finely Chopped Tuscan Kale, Ribs Removed
1- 1/2 cup Edamame Beans, Cooked And Cooled
1 cup Grape Tomatoes Sliced
1/2 Red Onion, Diced
1 whole Mango Pitted And Diced
1 Avocado, Pitted And Sliced Or Diced
2 Tablespoons Toasted Almonds Or Pumpkin Seeds

1
To make the dressing, place olive oil, lemon juice, garlic, sugar, basil, salt, and pepper in a blender or food processor.
2
Blend or process for 10-15 seconds; set aside.
3
For the salad, in a medium bowl toss quinoa, kale, and edamame together.
4
Add lemon vinaigrette and toss so that the salad is fully coated.
5
Place in refrigerator for 20-30 minutes to let the flavors soak in.
6
Before serving, toss salad again and add tomatoes, onion, mango, and avocado.
7
Garnish with toasted almonds or pumpkin seeds if desired.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1/4 cups Freshly Squeezed Lemon Juice, 1 clove Garlic, Minced, 1 teaspoon Sugar, and more.

Yes, Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

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