Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

Wow - It's been ages since I've posted on here and it is high time I dusted it off and added some fresh recipes.  Most of my cooking lately has been geared towards fueling a healthy and hungry triathlete.  Pintrest has been by go-to source of recipes.  I'm only going to add the stand outs and recipes worthy of repeating!

** Courtesy of: ambitiouskitchen.com

Salad Ingredients

• 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, pumpkin seeds, or cranberries, 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

Instructions

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. Place in refrigerator for 20-30 minutes to let flavors soak in.
3. Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.

This is one of my favorite lunches.  I'll use one bag of kale for the week, bring enough extras to keep in the fridge, and whip up a salad a few times a week.  Definitely filling, with lots of healthy goodness sprinkled in!

Enjoy!