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.
Ingredients
- 1 ½ cup quinoa
- ½ cup very thinly sliced red onion
- 4 cups packed chopped kale
- ½ 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
Steps
- 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.
This recipe is
- Vegetarian
- Vegan
- Gluten-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
Tags
- April 2020
- Dairy Free
- vegetarian
- Vegan
- gluten free
- Guiding Stars
- Wheat Free
- Lactose Free
- Egg Free
Nutrition information
- Calories 743kcal 37%
- Fat 46.0g 71%
- Saturated fat 6.0g 30%
- Carbs 65.0g 22%
- Sodium 450mg 19%
- 6.0g sugar
- 13.0g fiber
- 23.0g protein
- 0mg cholesterol
Guiding Stars:
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