Description
A vibrant and nutritious salad packed with twelve superfoods, perfect for a healthy meal.
Ingredients
Scale
- ½ cup dry quinoa, cooked
- ½ cup frozen edamame, cooked
- ½ bunch curly kale, chopped (about 4 to 5 cups)
- ½ cup fresh blueberries
- ½ cup red grapes, halved
- ½ cup dried cherries, chopped (or dried cranberries)
- ⅓ cup feta, goat, or parmesan cheese, crumbled
- ¼ cup sunflower seeds, unsalted
- ¼ cup walnuts, chopped, unsalted
- ¼ cup orange juice
- 2 tablespoons olive oil
- 1 garlic clove, finely minced
- 1 teaspoon granulated sugar
- ½ teaspoon salt (to taste)
- ¼ teaspoon pepper (to taste)
- 1 heaping tablespoon Greek yogurt (0% fat)
Instructions
- Cook quinoa according to package directions, using 1 cup water for ½ cup dry quinoa. Transfer half to a large bowl.
- Cook edamame according to package directions, drain, and add to the bowl.
- Add kale, blueberries, grapes, dried cherries, cheese, sunflower seeds, walnuts to the bowl and stir to combine; set aside.
- In a glass jar, combine orange juice, olive oil, garlic, sugar, salt, and pepper. Seal and shake vigorously for 1-2 minutes.
- Add Greek yogurt to the dressing and shake until creamy, about 1 minute. Taste and adjust seasoning if necessary.
- Add desired amount of dressing to salad, toss well, and serve immediately. Extra dressing can be stored in the fridge for up to 1 week; shake before using.
Notes
- For a saltier dressing, adjust salt to taste as it flavors the salad base.
- Extra cooked quinoa can be used for other meals.
- Substitutions for cheese and yogurt are possible.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg