> 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.