Ingredients
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1 1/2 cup quinoa
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1/2 cup very thinly sliced red onion
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4 cups packed chopped kale
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1/2 cup Italian dressing
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2 cups packed arugula
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2 cups frozen shelled edamame, thawed
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1 ripe avocado, pitted, peeled, and diced
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1 cup roasted salted cashews. chopped
Steps
1
Cook the quinoa according to package directions.
2
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.
3
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.
