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Kale-Quinoa Salad with Edamame

Think salad can’t be satisfying? Think again. Avocado provides creamy richness while quinoa, edamame, and nuts bulk up the protein in this easy dinner recipe.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
743 calories per serving


> 1 1/2 cup quinoa
> 1/2 cup very thinly sliced red onion
> 4 cups packed chopped kale
> 1/2 cup Italian dressing
> 2 cups packed arugula
> 2 cups frozen shelled edamame, thawed
> 1 ripe avocado, pitted, peeled, and diced
> 1 cup roasted salted cashews. chopped


Cook the quinoa according to package directions.
Meanwhile, soak the red onion in cold water 10 min. Drain and rinse. Pat dry with paper towels. In a large bowl, toss the kale with Italian dressing.
Add cooked quinoa to bowl along with the arugula, edamame, and red onion. Toss to combine. Season with salt and pepper to taste. Divide among 4 bowls. Top with the avocado and cashews.

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