Edamame and chickpeas mingle with red quinoa and kale for a side dish that satisfies with a healthy dose of veggie protein and greens. A tangy vinaigrette and sweet cranberries lend bursts of flavor to this multi-level salad. Once combined, you’ll want to heat it on the stove for just a few minutes to slightly wilt the kale, break down bitterness and infuse it with the dressing. The nutty quinoa! The crunchy kale! The invigorating mint! This salad is perfect for summer parties, but so addictive you’ll want it in your fridge all the time. The longer it melds with the dressing, the better it gets. Good luck putting down your fork.
Edamame & Chickpea Quinoa Salad with Lemon-Mint Vinaigrette
In bowl, whisk together dressing ingredients.
In medium-sized pot, combine salad ingredients with dressing.
Heat on low for 5 minutes, stirring until kale is wilted and all ingredients are fully combined.
Serve warm or chilled.