Avocado & Kale Quinoa Salad

Name: Avocado & Kale Quinoa Salad
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

18 ingredients

4 steps

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

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.