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
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 393 kcal
Ingredients
Salad
- 1 cup edamame
- 1-½ cups chickpeas
- 1-½ cups red quinoa cooked
- 1 cup kale chopped
- ¼ cup dried cranberries
Dressing
- 2 Tbsp. mint leaves finely chopped
- ¼ cup lemon juice
- 2 tsp. lemon zest
- ¼ cup olive oil
- 1 Tbsp. red wine vinegar
- ¼ tsp. pink salt
- ⅛ tsp. black pepper
Instructions
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In bowl, whisk together dressing ingredients.
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In medium-sized pot, combine salad ingredients with dressing.
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Heat on low for 5 minutes, stirring until kale is wilted and all ingredients are fully combined.
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Serve warm or chilled.
Recipe Notes
Add the ingredients to your cart for this refreshing salad.
Nutrition Facts
Edamame & Chickpea Quinoa Salad with Lemon-Mint Vinaigrette
Amount Per Serving
Calories 393
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g10%
Trans Fat 1g
Sodium 141mg6%
Potassium 618mg18%
Carbohydrates 46g15%
Fiber 10g40%
Sugar 10g11%
Protein 14g28%
Vitamin A 2010IU40%
Vitamin C 35mg42%
Calcium 116mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.