Protein-packed quinoa, mixed with edamame and kale, is tossed in a creamy avocado and fresh herb dressing. —bitememore
What You'll Need
frozen shelled edamame
Creamy Avocado Dressing
fresh lemon juice
white wine vinegar
small garlic clove, minced
chopped fresh parsley
chopped fresh basil
freshly ground black pepper
ripe avocado, slice to garnish
Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes, until all liquid is absorbed. Place quinoa in a large bowl and set aside.
Fill a large pot with about an inch of water. Place a steamer on the bottom of the pot and add the kale and edamame. Cover and steam over high heat for 2-3 minutes, until kale turns bright green and edamame is defrosted. Plunge greens into a bowl of cold water to prevent further cooking. Drain well and set aside.
For the avocado dressing, using a food processor or blender, combine avocado, lemon juice, mayonnaise, white wine vinegar, garlic, parsley, basil, cumin, salt and pepper. Pulse 2 to 3 times, until well combined. Add olive oil gradually and blend well.
Add kale and edamame to the quinoa and toss with avocado dressing. Garnish with sliced avocado.