This Kale Edamame Quinoa Salad with Carrot Ginger Dressing is inspired by the Super Spinach Salad that I used to shell $4 for at Trader Joes. Now that I know how to make the star ingredient, Carrot Ginger Dressing, I’m set for life. I make batches of this dressing ahead of time and always have it stocked in my fridge.
Saying Kale Edamame Quinoa Salad can be a tongue twister, so I like to call it the Kale Power Salad. This colorful salad packs a powerful nutritious punch of green leafy kale (fiber and iron), quinoa (a supergrain high in protein, fiber, and iron), shelled edamame (protein and fiber), cherry tomatoes (lycopene and vitamins), dried cranberries (vitamin C and add a bit of sweetness), and my fave, the Carrot Ginger Dressing.
Tip for the preparation of the kale: After I chop the kale, I like to marinate it in about 1 tablespoon of lemon juice for about 5 minutes. Best to massage the lemon juice into the kale leaves with my fingers to fully incorporate. The acidity of the lemon juice helps soften the texture of the kale and enhances the taste. I usually toss the kale with the lemon juice first and let it marinate while I prepare the rest of the ingredients.
If you don’t like kale, spinach is a great alternative.
| Prep Time | 7 minutes |
| Servings |
servings
|
- 7-10 large leaves kale, chopped After I chop the kale, I like to marinate it in about 1 tablespoon of lemon juice. Best to massage the lemon juice into the kale leaves with your hand and fingers. If you don't like kale, spinach is a great alternative.
- 1 1/2 cups cooked quinoa Amount is to your liking
- 1 cup edamame, shelled
- 1 cup cherry tomatoes
- 1/2 cup dried cranberries
- Carrot Ginger Dressing Recipe link in the body of post
Ingredients
|
|
- Place your chopped kale first as the base.
- Add cooked quinoa to your liking. Pour desired amount of Carrot Ginger Dressing. Top your salad with edamame, cherry tomatoes, and driend cranberries.
Carrot Ginger Dressing recipe, here.