RecipeCastle
The Kale Quinoa Salad I Make for Healthy Meal Prep
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Calories
- 390 kcal
- Protein
- 13.90 g
- Carbs
- 47.70 g
- Fat
- 17.40 g
Ingredients
- ¾ cupuncooked quinoa
- 1 ½ cupswater
- 1 ½ cupsfrozen edamame, thawed
- 1 bunchkale, stems removed and very finely diced
- 1 cupsliced grape tomatoes
- ⅓ cupdiced red onion
- 1 largemango, pitted and diced
- 1 countavocado, sliced
- ¼ cupfreshly squeezed lemon juice
- ¼ cupolive oil
- 1 clovegarlic, minced
- 1 teaspoondijon mustard
- 1 teaspoonhoney (or agave nectar)
- 4-6 largebasil leaves, very finely diced
- to taste cubefreshly ground salt and black pepper
- ¼ cuptoasted sliced almonds
Instructions
- 1
Cook the quinoa by bringing water and quinoa to a boil, then simmer for 15 minutes. Fluff and cool in a large bowl.
- 2
Blend olive oil, lemon juice, garlic, dijon, honey, basil, and salt/pepper for the dressing.
- 3
Massage kale with half the dressing for 3 minutes to break it down.
- 4
Add quinoa, edamame, onions, and the remaining dressing, tossing to coat.
- 5
Toss in tomatoes, mango, and avocado before serving, and sprinkle with almonds.