Ingredients
Scale
- 1 cup cooked quinoa
- 4 cups shredded greens (spinach, kale, etc.)
- 2 cups shredded purple cabbage
- 1 cup shelled edamame
- 1 cup chickpeas
- ½ cup blueberries
- ½ cup dried mango (chopped)
- 1 cup cherry tomatoes
- juice of 1 lemon
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ cup olive oil
- salt
- pepper
Instructions
- In a small bowl, whisk together the lemon juice, honey, Dijon mustard, olive oil, salt, and pepper to create the vinaigrette. Set aside.
- Rinse quinoa thoroughly under cold water and cook in boiling water for about 15 minutes until tender. Drain excess water and fluff with a fork.
- Shred greens and purple cabbage into bite-sized pieces; thaw edamame if frozen; rinse chickpeas; quarter cherry tomatoes.
- In a large mixing bowl, combine shredded greens and quinoa. Layer toppings in a rainbow pattern: purple cabbage, blueberries, edamame, chickpeas, dried mango pieces, and cherry tomatoes.
- Drizzle vinaigrette over the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg