This salad is bursting with nutrition and flavor! It is low-oil and high-DELICIOUS.
Start by cooking the quinoa. Combine 1 cup dry quinoa and 2 1/2 cups water in a pot with a lid. Bring to a boil, then reduce heat to low and set timer for 15 minutes.
Meanwhile, make the dressing by combining all ingredients in a food process or bullet and blend until smooth.
Cover frozen edamame with water in a bowl, and microwave 4 minutes until soft. Drain and process in a food processor until roughly chopped. Add to salad bowl.
Get chopping! Dice bell peppers or cut into julienne strips. Grate carrots (I like to put them in a food processor to speed things up). Chop green onions and cilantro. Cut kale into thin pieces and remove stiff stems.
When quinoa has absorbed all the water and is tender, drain any excess water (I don't usually have any), and pour into the salad bowl. The hot quinoa will slightly wilt the kale, making it easier to chew. Toss together with all the dressing and enjoy!
Keeps well in the fridge for 1-2 days, even with the dressing on it.