Avocado

Avocado & Kale Quinoa Salad

February 18, 2014
Author Notes

Protein-packed quinoa, mixed with edamame and kale, is tossed in a creamy avocado and fresh herb dressing. —bitememore

  • Serves 4
Ingredients
  • Quinoa
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 2 cups chopped kale
  • 1 cup frozen shelled edamame
  • Creamy Avocado Dressing
  • 1 ripe avocado
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 small garlic clove, minced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 1 ripe avocado, slice to garnish
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Add kale and edamame to the quinoa and toss with avocado dressing. Garnish with sliced avocado.

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