Description
A nutrient-packed Twelve Superfoods Salad combining quinoa, edamame, kale, fresh and dried fruits, nuts, and a tangy Greek yogurt dressing for a wholesome and delicious meal.
Ingredients
Scale
Salad Ingredients
- 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 Ingredients
- 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
Instructions
- Cook Quinoa: Cook ½ cup dry quinoa according to package directions, typically using 1 cup water. Once cooked, transfer about half to a very large bowl, reserving the rest for another use.
- Cook Edamame: Prepare ½ cup frozen edamame as per package instructions. Drain and add to the bowl with quinoa.
- Combine Salad Ingredients: Add chopped kale, blueberries, halved grapes, dried cherries, crumbled cheese, sunflower seeds, and chopped walnuts to the bowl. Stir gently to combine and set aside.
- Prepare Dressing: In a glass jar with a lid, combine orange juice, olive oil, minced garlic, sugar, salt, and pepper. Seal and shake vigorously for 1 to 2 minutes until well combined.
- Incorporate Greek Yogurt: Add Greek yogurt to the jar and shake again until the dressing is creamy and fully incorporated, about 1 minute. Taste and adjust seasoning if needed, ensuring the dressing tastes slightly salty to balance the kale and quinoa.
- Toss Salad and Serve: Pour the desired amount of dressing over the salad and toss well to combine. Serve immediately. Store any extra dressing in an airtight container in the refrigerator for up to 1 week, shaking well before each use.
Notes
- Use dried cranberries as a substitute for dried cherries if preferred.
- Save leftover cooked quinoa for other meals to reduce waste.
- Unsalted nuts and seeds allow better control of salt content in the salad.
- Sour cream may be used instead of Greek yogurt in the dressing.
- Shake the dressing well before each use if stored in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 10 mg
