This is one book you CAN judge by its cover.
This pretty and appealing salad is as delicious as it looks. And even better? It’s healthy AND filling.
Nutrient-packed quinoa is tossed into a hearty salad of kale, zucchini and edamame. The veggies are sautéed in a bit of olive oil, onion and garlic for lots of flavor – and zero guilt.
And if that’s not good enough, this dressing is going to make your day. Creamy tahini is lightened with fresh lemon juice and sweetened with just a bit of maple syrup, for the perfect complement to this lovely salad.
Even better, the salad and dressing keep beautifully for several days – make this over the weekend and keep the dressing separate till serving. Lunchtime is done!
1 cup uncooked quinoa
1 tablespoon olive oil
½ onion, chopped
1 clove garlic, minced
1 cup frozen edamame
1 zucchini, chopped
2 cups chopped kale
¼ cup tahini
¼ cup lemon juice
1-3 tablespoons maple syrup
pinch of sea salt
Prepare the salad:
Place quinoa in a fine mesh strainer and rinse thoroughly. This removes quinoa’s natural coating – called “saponin” – which can make it taste bitter or soapy (do this even if the package says “pre-rinsed”). Place in a small saucepan with 2 cups of water and a pinch of salt. Bring to a boil, cover, and simmer over low heat for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and set aside.
Heat a large pan over medium heat; heat olive oil till hot but not smoking. Saute the garlic and onion for 2 minutes. Add the edamame and zucchini and saute for 5 minutes. Add the kale and cook for 30 seconds. Remove pan from heat and season to taste with salt and pepper.
Prepare the vinaigrette:
Combine all ingredients in a bowl. Whisk to blend. Adjust seasonings.
Assemble the salad:
Place quinoa in a large bowl. Top with the vegetables and drizzle with dressing (or pass separately).