I have had this recipe at the Homestead Bakery in Farmington, ME and it is really good. This recipe we found from Chris Frey.
2 cups cooked quinoa, cooled
1 1/2 cup edamame beans, cooked and cooled
3 cups finely chopped Tuscan Kale, ribs removed
1 cup sliced grape tomatoes
1/2 red onion, diced
1 mango, pitted and diced
1 avocado, pitted and either sliced or diced
2 Tbl toasted almonds or pumpkin seeds, if desired
2 Tbl olive oil
1/4 cup freshly squeezed lemon juice
1 garlic clove, minces
1 tsp sugar
1 large basil leaf, chopped
1/8 tsp salt
fresh ground pepper to taste
Directions: To make the dressing process in a blender the olive oil, lemon juice, garlic, sugar, basil, and salt. Blend for 10 to 15 seconds. Set aside. In a medium bowl toss the quinoa, kale and edamame together. Add the lemon vinaigrette and toss until fully coated. Place in the refriderator for 20 to 30 minutes to let the flavors soak in. Before serving toss the salad again and add the tomatoes, onion, mango and avocado. Garnish with toasted almonds or pumpkin seeds.
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