Quinoa and Kale Salad with Agave-Lemon Vinaigrette

20130401-194742.jpgEaster is one of my favourite weekends of the year.  This year was especially spectacular being that the sun was shining brightly down on all of us over here on the west coast.  Jay and I spent the weekend (before he boarded a first class plane to Portland the lucky duck) working out at the ymca, celebrating the season at our church and exploring our new neighbourhood in Cook Street village.   Then, since we have a rather large immediate and extended family, we closed out each evening eating our fill, playing with our nieces and nephews and revelling in what a remarkable family we are blessed to be apart of.

Today’s salad is a potluck sized creation that I took to share at my aunt’s Easter dinner last night.  She is the ultimate queen of hosting who doesn’t bat an eyelash at doing a meal for 35+ several times a year (and she manages to do it all without pinterest.  I know all us 20-somethings are shocked by that level of culinary prowess).  Therefore I always make sure to bring my A-game when heading over to her house for family dinners.  I was asked to bring a non-green salad, and the result was a refreshing and light summer salad that is generous enough to share with a whole gaggle of those you love most. 

Quinoa and Kale Salad with Agave-Lemon Vinaigrette

Potluck Size

Ingredients

Salad

  • 2 cups of uncooked quinoa
  • 2 cups of shelled edamame
  • 1 bunch of kale
  • 1 cup of bean sprouts
  • 8 oz of grape tomatoes
  • 1 mango
  • ½ cup of pumpkin seeds
  • 1 avocado

 Dressing

  • Juice of two lemons
  • 1 tbsp of agave nectar
  • ½ tsp of rice wine vinegar
  • 1 tsp of mustard
  • ¼ tsp of grated ginger
  • 2 cloves of garlic
  • ½ tsp basil
  • 1/8 tsp pepper
  • a splash of soy sauce

Directions

  1. Cook the quinoa according to directions.  Then set it aside to cool.
  2. While it is cooling remove the stem of the kale and rip into small pieces.
  3. Chop the tomatoes in half.
  4. Peel and chop the mango into small pieces.
  5. In a blender purée all the dressing ingredients.
  6. Once the salad has cooled add the edamame, kale, bean sprouts, tomatoes and mango to the salad. Set in the fridge and let it sit for at least 30 minutes (if you don’t have time that is okay)
  7. Before serving slice the avocado and add to the salad along with the pumpkin seeds.
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