Description
A vibrant and nutrient-packed Twelve Superfoods Salad combining quinoa, edamame, kale, blueberries, grapes, dried cherries, nuts, and feta cheese, all tossed in a tangy Greek yogurt and orange juice dressing. Perfect for a healthy and flavorful meal packed with antioxidants, protein, and healthy fats.
Ingredients
Scale
Salad Ingredients
- 1/2 cup dry quinoa (cooked according to package directions)
- 1/2 cup frozen edamame (cooked according to package directions)
- 1/2 bunch curly kale (about 4 to 5 cups, chopped or torn into bite-sized pieces with thick ribs removed)
- 1/2 cup fresh blueberries
- 1/2 cup red grapes (halved)
- 1/2 cup dried cherries (chopped if necessary; dried cranberries may be substituted)
- 1/3 cup feta, goat, or parmesan cheese (crumbled or shredded)
- 1/4 cup sunflower seeds (unsalted)
- 1/4 cup walnuts (chopped, unsalted)
Dressing Ingredients
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 1 garlic clove (finely minced or pressed)
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 1 heaping tablespoon Greek yogurt (0% fat; sour cream may be substituted)
Instructions
- Cook the quinoa: Rinse and cook 1/2 cup dry quinoa according to package directions, typically with 1 cup water. Once cooked, transfer about half of the cooked quinoa to a very large bowl, reserving the rest for another use.
- Cook the edamame: Prepare 1/2 cup frozen edamame as per package instructions, usually boiling or steaming. Drain thoroughly and add to the bowl with quinoa.
- Combine salad ingredients: Add the chopped kale, fresh blueberries, halved red grapes, dried cherries, crumbled feta cheese, sunflower seeds, and chopped walnuts to the bowl. Stir gently to combine all ingredients evenly.
- Prepare the dressing: In a glass mason jar or any jar with a lid, combine orange juice, olive oil, minced garlic, granulated sugar, salt, and pepper. Seal the lid tightly and shake vigorously for 1 to 2 minutes until well blended.
- Incorporate Greek yogurt: Add the heaping tablespoon of Greek yogurt to the jar. Seal again and shake for about 1 minute until the dressing becomes creamy and fully incorporated. Taste the dressing and adjust salt and pepper if needed, preferring a slightly saltier dressing to balance the salad flavors.
- Toss and serve: Pour your desired amount of dressing over the salad and toss thoroughly to coat all ingredients evenly. Serve immediately. Store any leftover dressing in an airtight container in the fridge for up to 1 week, shaking well before each use.
Notes
- Quinoa can be cooked in advance and stored separately for convenience.
- Feel free to substitute dried cherries with dried cranberries if desired.
- Use unsalted nuts and seeds to better control the saltiness of the salad.
- The dressing can be adjusted for sweetness or acidity by varying the sugar or orange juice amounts.
- This salad is best served fresh but can be kept refrigerated for up to one day without the dressing to maintain the kale’s texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: superfoods salad, quinoa salad, kale salad, healthy salad, vegetarian salad, Greek yogurt dressing, antioxidant salad
