- 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


- 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


- 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


- 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!

Link to recipe: https://peasandcrayons.com/2018/06/healthy-quinoa-salad.html?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=571963128_20637750_140378