2 cups cooked quinoa, cooled (cook according to package directions)
1 1/2 cup edamame beans, cooked and cooled
3 cups finely chopped Tuscan kale, ribs removed
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
1. 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.
2. In medium bowl toss quinoa, kale, and edamame together; add lemon vinaigrette and toss so that the salad is fully coated.
3. Place in refrigerator for 20-30 minutes to let flavors soak in.
4. Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.
This is a very simple and basic recipe that is tasty and holds well. It’s actually better the second day!! I love kale especially from the farmers market this time of year. And kale love me…it told me to make it into a soup today.
6 cups of de-veined and stemmed kale
4 cloves of garlic minced
1 large yellow onion chopped
2 cups of vegetable stock
2 cups of water
1 tbsp of olive oil
1 cans of northern white beans (or any other bean…honestly you can use of them and it will still be tasty
Salt/pepper/red pepper flake to taste
1. Saute onion and garlic in olive oil until onions are clear and soft, in a large pot.
2. Add all other ingredients to the pot and simmer on low for about 20 minutes or until kale is soft.
3. EAT!!! I like to add some garlic salt and red pepper flake at the end. Some even liked some nutritional yeast on it.