Author Notes
Protein-packed quinoa, mixed with edamame and kale, is tossed in a creamy avocado and fresh herb dressing. —bitememore
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Ingredients
- Quinoa
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1 cup
quinoa
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2 cups
vegetable broth
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2 cups
chopped kale
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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
Directions
-
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.
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