OCFUMNQUINOA SALAD
INGREDIENTS:
- 1 cup dry quinoa
- 1.5 cups water
- 5 cups chopped curly kale
- 1/2 tsp avocado oil
- 1/8 tsp salt
- 1.5 cups sweet corn (frozen or canned)
- 1 cup frozen edamame
- 1/2 cup shredded carrots
- 1 bell pepper, chopped
- 2-4 tbsp green onion
DRESSING INGREDIENTS:
- 1/2 cup avocado oil
- 1/4 cup red wine vinegar
- 2 tbsp chopped parsley
- 2 cloves garlic, minced
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp salt
- 1/4 black pepper
DIRECTIONS:
- rinse and drain quinoa
- toast the quinoa in a small pot on medium heat for a few minutes
and remove any excess water
- add water and set burner to high, bring to a boil
- once boiling, reduce to a simmer and cover with a lid slightly
ajar for 12-13 minutes
- while the quinoa cooks, dry the chopped kale and massage with a
drizzle of oil and a pinch of salt
- toss kale with shredded carrot, bell pepper, and green onion in a
large bowl
- steam edamame and corn per package instructions
- combine all dressing ingredients in a small bowl and whisk
together
- add half of the dressing and all of the quinoa to a bowl with
vegetables and mix well (add additional dressing to taste)
BONUS: Add fresh oregano or basil for extra flavor! Make a bigger batch of steamed corn and edamame to add to other recipes such as fried rice and stir fry!