Description
A vibrant and nutrient-packed Twelve Superfoods Salad combining quinoa, edamame, kale, fresh fruits, nuts, and a tangy homemade dressing for a wholesome meal or side dish.
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 quinoa according to package directions, typically using 1 cup water for ½ cup dry quinoa. Transfer about half of the cooked quinoa to a very large bowl, reserving the rest for another use.
- Cook Edamame: Cook frozen edamame according to package instructions, drain, and add it to the bowl with quinoa.
- Combine Salad Ingredients: Add chopped kale, fresh blueberries, halved red grapes, dried cherries, crumbled cheese, sunflower seeds, and chopped walnuts to the bowl. Stir well to combine evenly and set aside.
- Prepare Dressing: In a glass jar with a lid, combine orange juice, olive oil, minced garlic, sugar, salt, and pepper. Seal the jar and shake vigorously for 1 to 2 minutes to blend the ingredients thoroughly.
- Add Greek Yogurt to Dressing: Add Greek yogurt to the jar, reseal and shake until the dressing is creamy and fully incorporated, about 1 minute. Taste and adjust seasoning to preferred saltiness to ensure the salad is well flavored.
- Dress and Serve: Pour desired amount of dressing over salad and toss well to coat all ingredients evenly. Serve immediately. Store any extra dressing in an airtight container in the refrigerator for up to 1 week, shaking well before use.
Notes
- Use dried cranberries if dried cherries are unavailable.
- Cheese types can be interchanged between feta, goat, or parmesan to suit preferences.
- For added creaminess, sour cream can substitute Greek yogurt in the dressing.
- Reserve leftover cooked quinoa for future meals.
- Shake dressing well before each use to maintain consistency.
- The dressing is designed to be salty to properly season the kale and other salad ingredients.
- Use unsalted nuts and seeds to control sodium levels.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 10 mg
