Description
A vibrant and nutrient-packed Twelve Superfoods Salad combining quinoa, edamame, kale, fruits, nuts, cheese, and a tangy Greek yogurt dressing for a delicious and wholesome meal.
Ingredients
Scale
Salad
- ½ cup dry quinoa, cooked according to package directions
- ½ cup frozen edamame, cooked according to package directions
- ½ bunch curly kale, about 4 to 5 cups, chopped or torn into bite-sized pieces with thick ribs removed
- ½ cup fresh blueberries
- ½ cup red grapes, halved
- ½ cup dried cherries, chopped if necessary (dried cranberries may be substituted)
- ⅓ cup feta, goat, or parmesan cheese, crumbled or shredded
- ¼ cup sunflower seeds, unsalted
- ¼ cup walnuts, chopped, unsalted
Dressing
- ¼ cup orange juice
- 2 tablespoons olive oil
- 1 garlic clove, finely minced or pressed
- 1 teaspoon granulated sugar
- ½ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
- 1 heaping tablespoon Greek yogurt (0% fat), sour cream may be substituted
Instructions
- Cook Quinoa: Cook ½ cup dry quinoa according to package directions using 1 cup water. Once cooked, transfer about half of the quinoa to a very large bowl for the salad.
- Cook Edamame: Cook ½ cup frozen edamame as per package directions, drain, and add to the bowl with quinoa.
- Combine Salad Ingredients: Add 4 to 5 cups chopped curly kale, ½ cup blueberries, ½ cup halved red grapes, ½ cup dried cherries, ⅓ cup crumbled cheese, ¼ cup sunflower seeds, and ¼ cup chopped walnuts to the bowl. Stir gently to combine and set aside.
- Make Dressing: In a glass jar with a lid, add ¼ cup orange juice, 2 tablespoons olive oil, 1 minced garlic clove, 1 teaspoon granulated sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Seal the jar and shake vigorously for 1 to 2 minutes until well combined.
- Add Yogurt to Dressing: Add 1 heaping tablespoon Greek yogurt to the jar and shake again for about 1 minute until the dressing is creamy and fully incorporated. Taste and adjust salt or pepper as needed.
- Toss Salad with Dressing: Pour desired amount of dressing over the salad mixture and toss well to coat evenly. Serve immediately for best freshness.
- Store Leftover Dressing: Keep any extra dressing refrigerated in an airtight container for up to 1 week. Shake well before each use.
Notes
- Use dried cranberries instead of dried cherries if preferred.
- Sour cream can be substituted for Greek yogurt in the dressing.
- Adjust salt in the dressing to taste as it flavors the kale and quinoa which absorb seasoning.
- Save leftover cooked quinoa for another meal to avoid waste.
- Use unsalted nuts and seeds to better control the salt level in the salad.
- Serve immediately to enjoy the freshest texture and flavor.
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 10 mg
