Description
A nutrient-packed Twelve Superfoods Salad combining quinoa, kale, blueberries, and nuts with a tangy orange-garlic dressing for a vibrant, healthy meal or side dish.
Ingredients
Scale
Salad Ingredients
- ½ cup dry quinoa, cooked according to package directions
- ½ cup frozen edamame, cooked according to package directions
- ½ bunch curly kale, about 4 to 5 cups, chopped or torn into bite-sized pieces with thick ribs removed
- ½ cup fresh blueberries
- ½ cup red grapes, halved
- ½ cup dried cherries, chopped if necessary
- ⅓ cup feta, goat, or parmesan cheese, crumbled or shredded
- ¼ cup sunflower seeds, unsalted
- ¼ cup walnuts, chopped, unsalted
Dressing Ingredients
- ¼ cup orange juice
- 2 tablespoons olive oil
- 1 garlic clove, finely minced or pressed
- 1 teaspoon granulated sugar
- ½ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
- 1 heaping tablespoon Greek yogurt, 0% fat
Instructions
- Cook Quinoa: Prepare the quinoa according to the package directions, typically using 1 cup water per ½ cup dry quinoa. Once cooked, transfer about half of the quinoa to a large bowl.
- Cook Edamame: Cook the frozen edamame following package instructions. Drain and add to the bowl with quinoa.
- Combine Salad Ingredients: Add the chopped kale, fresh blueberries, halved red grapes, dried cherries, cheese, sunflower seeds, and walnuts to the bowl. Stir gently to combine and set aside.
- Prepare Dressing: In a jar with a lid, combine orange juice, olive oil, minced garlic, sugar, salt, and pepper. Seal the jar and shake vigorously for 1 to 2 minutes to combine.
- Incorporate Yogurt: Add the Greek yogurt to the dressing jar and shake for about 1 minute until the dressing becomes creamy and well-incorporated. Taste and adjust seasoning if needed.
- Toss Salad: Pour the desired amount of dressing over the salad and toss thoroughly to combine everything well. Serve immediately.
- Store Extra Dressing: Keep any leftover dressing in an airtight container in the refrigerator for up to 1 week. Shake well before each use.
Notes
- Use dried cranberries as a substitute if dried cherries are unavailable.
- Choose your preferred cheese among feta, goat, or parmesan based on taste preference.
- Unsalted nuts and seeds help control the overall saltiness of the salad.
- If Greek yogurt is not available, sour cream can be used as a substitute in the dressing.
- Adjust salt and pepper in the dressing depending on your taste; a saltier dressing is recommended to balance the flavors of kale and quinoa.
- Quinoa leftovers can be saved and used in other dishes.
- The salad is best served immediately after tossing with the dressing for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 10 mg
