Try this Edamame Hummus Kale and Quinoa Salad recipe
- 1 cup water
- 1 tsp salt
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 lemon, juice of
- 1 tbsp olive oil extra virgin
- 1 bunch curly kale
- 2 cups shelled edamame*
- 2/3 cup dry or 2 cups cooked quinoa
- 1 cup cherry tomatoes cut in halves or 1 large tomato, chopped
- 1/2 long english cucumber sliced
- 1 large bell pepper sliced
- 1 cup shelled edamame
- 1/4 cup tahini or sesame seeds
- Carbohydrate 24.1085133333333 g
- Cholesterol 0 mg
- Fat 14.3875466666667 g
- Fiber 6.30033325703939 g
- Protein 3.9433 g
- Saturated Fat 1.99562666666667 g
- Serving Size 1 1 recipe (641g)
- Sodium 23.0386666746806 mg
- Sugar 17.8081800762939 g
- Trans Fat 0.873466666666669 g
- Calories 210 calories
Step-by-step
- Rinse kale under cold running water and remove stalks. Shake off excess water and dry completely using paper towels or a salad spinner (my preference). Chop coarsely and add to a large salad bowl along with olive oil and salt. Massage using your hands for 30 seconds.
- Prepare edamame by adding it to a colander, rinsing under warm water for a minute or so and then draining. You don't have to cook edamame that comes frozen in a package. Add 2 cups to a bowl with kale and set 1 cup aside.
- Cook dry quinoa as per package instructions. If using leftover quinoa measure 2 cups. Add to a bowl with kale and edamame, along with remaining Salad ingredients. Set aside.
- In a food processor, blender or Magic Bullet, add Edamame Hummus Dressing ingredients and process until smooth. Pour over salad, toss and serve. P.S. You could prepare Salad and Dressing in advance, and combine before serving.
Swapping curly kale for Lacinato kale alters the final texture entirely because flat dinosaur leaves retain less dressing in their crlices than curly varieties. Tough fibrous greens require mechanical breaking down before consumption. Massaging raw kale leaves with oil and salt for 30 seconds ruptures the cell walls. This physical disruption softens the leaves and mutes their inherent bitterness through enzymatic oxidation.
Processing cooked edamame with tahini, lemon juice, and seasonings yields a creamy emulsion that coats the grains. Acidic lemon juice breaks down dense starches in the legumes while balancing the rich oils from the sesame paste. Raw vegetables release moisture upon contact with salt. Tossing the chopped cucumbers, tomatoes, and bell peppers too far in advance dilutes the dressing. Combine the elements just before serving to maintain the crunch of the produce.
Leftover cooked grains absorb moisture during refrigeration. Store the dressed greens and grains separately for up to two days in sealed containers.
