Description
This superfood-packed salad features twelve nutritious ingredients like quinoa, kale, berries, seeds, and nuts, tossed with a tangy homemade orange vinaigrette.
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, thick ribs removed
- ½ cup fresh blueberries
- ½ cup red grapes, halved
- ½ cup dried cherries, chopped if necessary (or substitute dried cranberries)
- ⅓ cup feta, goat, or parmesan cheese, crumbled or shredded
- ¼ cup sunflower seeds (unsalted)
- ¼ cup walnuts, chopped (unsalted)
- 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 used; sour cream may be substituted)
Instructions
1. Cook quinoa according to package directions, likely with 1 cup water for ½ cup dry quinoa. Transfer about half the cooked quinoa to a large bowl and reserve the rest for another use.
2. Cook the edamame according to package directions. Drain and add to the bowl.
3. Add the kale, blueberries, grapes, dried cherries, cheese, sunflower seeds, and walnuts to the bowl and stir to combine. Set aside.
4. In a jar with a lid, add the orange juice, olive oil, garlic, sugar, salt, and pepper. Seal and shake vigorously for 1 to 2 minutes until combined.
5. Add the Greek yogurt to the jar and shake again until creamy, about 1 minute. Taste and adjust seasoning if needed.
6. Pour desired amount of dressing over the salad, toss well to coat, and serve immediately.
7. Store extra dressing in the fridge for up to 1 week; shake well before using.
Notes
This recipe is perfect for using up leftover ingredients in the fridge.
You can swap in or out other superfoods such as avocado, spinach, or pomegranate seeds.
The dressing is best when slightly salty to enhance the flavor of the kale and quinoa.
Save leftover cooked quinoa for other meals during the week.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 22g
- Sodium: 968mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 78mg