Kale Quinoa Salad with Edamame

ambitiouskitchen.com

TinaB

¾ cup uncooked quinoa

1 ½ cups water

1 ½ cup frozen edamame, thawed

1 bunch kale, stems removed and very finely diced

1 cup sliced grape tomatoes

⅓ cup diced red onion

1 large mango, pitted and diced

1 avocado, sliced

subheading: For lemon basil vinaigrette:

¼ cup freshly squeezed lemon juice

¼ cup olive oil

1 garlic clove, minced

1 teaspoon dijon mustard

1 teaspoon honey (or agave nectar)

4 to 6 large basil leaves, very finely diced

Freshly ground salt and black pepper, to taste

subheading: To garnish:

¼ cup toasted sliced almonds

Directions at ambitiouskitchen.com

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