Summer is a time for grab-and-go food, and these two easy to make dishes hit the mark. This big-batch quinoa kale salad is throw-it-all-in-a-bowl easy and can easily be adapted to any fresh veggies you happen to have on hand from your garden or farmer's market. The compliment to the salad is the creamy, citrusy, and spicy edamame hummus that serves a flavorful protein-packed punch. Pair the hummus with crudite, brown rice cakes, or salty pita chips, or slather it on some crunchy toasted bread and top with radishes, cilantro, and avocado.
Here are the recipes.
Quinoa Kale Salad with Sesame Dressing
Salad Ingredients
3 cups cooked quinoa, cooled
3 cups lacinto kale, stems removed
1 cup diced red peppers
1 cup diced cucumber
1/2 cup shredded beets
1/2 cup shredded cabbage
6-8 green onions, sliced thin
2 cups cooked edamame
Dressing Ingredients
3 tablespoons toasted sesame oil
1/2 cup low-sodium tamari
1/2 cup maple syrup
2 teaspoons minced garlic
2-3 tablespoons fresh lime juice
Salt and pepper, to taste
1 1/2 tablespoons toasted sesame seeds
Method
Place the kale in a large salad bowl and massage for 20-30 seconds. Then, add the rest of the salad ingredients.
In a medium bowl, whisk the dressing ingredients and then pour over the salad. Toss thoroughly and adjust seasoning if needed. Sprinkle with sesame seeds (about 1 1/2 tablespoons).
Cover and refrigerate for several hours or overnight, re-toss. Serve chilled or at room temperature. Just before serving, add diced avocado for an additional depth of flavor and creaminess.
This salad keeps in the fridge for 3-4 days.
Edamame Hummus
Ingredients
2 cups shelled, cooked, and cooled edmame
2 teaspoons minced garlic
1/4 cup chopped cilantro
1/4 cup olive oil
1/2 cup fresh lime juice
1 1/2 teaspoons ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon each of salt and freshly ground pepper
Method
Place all the ingredients in a high powered blender and add 1/3 cup water. Blend on high. Check the consistency and add more water if needed (I ended up using about 1/2 cup total). I blended for several minutes to get a smoother consistency and to ensure that the edamame were fully pureed.
Place in an air-tight container and refrigerate for several hours to thicken.
To serve, scoop into a bowl and sprinkle with toasted sesame seeds, green onions, or some reserved cilantro. Serve with pita chips, brown rice cakes, or fresh veggies for dipping.
Edamame Hummus
Quinoa Kale Salad with Sesame Dressing
Here are the recipes.
Quinoa Kale Salad with Sesame Dressing
Salad Ingredients
3 cups cooked quinoa, cooled
3 cups lacinto kale, stems removed
1 cup diced red peppers
1 cup diced cucumber
1/2 cup shredded beets
1/2 cup shredded cabbage
6-8 green onions, sliced thin
2 cups cooked edamame
Dressing Ingredients
3 tablespoons toasted sesame oil
1/2 cup low-sodium tamari
1/2 cup maple syrup
2 teaspoons minced garlic
2-3 tablespoons fresh lime juice
Salt and pepper, to taste
1 1/2 tablespoons toasted sesame seeds
Method
Place the kale in a large salad bowl and massage for 20-30 seconds. Then, add the rest of the salad ingredients.
In a medium bowl, whisk the dressing ingredients and then pour over the salad. Toss thoroughly and adjust seasoning if needed. Sprinkle with sesame seeds (about 1 1/2 tablespoons).
Cover and refrigerate for several hours or overnight, re-toss. Serve chilled or at room temperature. Just before serving, add diced avocado for an additional depth of flavor and creaminess.
This salad keeps in the fridge for 3-4 days.
Edamame Hummus
Ingredients
2 cups shelled, cooked, and cooled edmame
2 teaspoons minced garlic
1/4 cup chopped cilantro
1/4 cup olive oil
1/2 cup fresh lime juice
1 1/2 teaspoons ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon each of salt and freshly ground pepper
Method
Place all the ingredients in a high powered blender and add 1/3 cup water. Blend on high. Check the consistency and add more water if needed (I ended up using about 1/2 cup total). I blended for several minutes to get a smoother consistency and to ensure that the edamame were fully pureed.
Place in an air-tight container and refrigerate for several hours to thicken.
To serve, scoop into a bowl and sprinkle with toasted sesame seeds, green onions, or some reserved cilantro. Serve with pita chips, brown rice cakes, or fresh veggies for dipping.
Edamame Hummus
Quinoa Kale Salad with Sesame Dressing
