This bright and colorful salad is packed with delicious add-ins including edamame, chickpeas, mango, blueberries, and a tangy lemon vinaigrette. It just might be the best lunch salad ever!
Ingredients
1cupQuinoa, cooked and cooled
4cupsshredded Greens
2cupsshredded purple cabbage
1cupshelled edamame
½cupblueberry
1cupchickpea
½cupdried mango, chopped
1cupcherry tomatoes
Lemony Vinaigrette:
1lemon, juice only (about 3 tablespoons juice)
1tablespoonhoney
1teaspoonDijon mustard
½cupolive oil
Pinchof salt and pepper
Instructions
For the vinaigrette, whisk together ingredients in a small bowl. Set aside for later. Adjust flavors to your liking.
To cook the quinoa, rinse quinoa well in a mesh strainer, add to 3 cups of boiling water. Turn heat down to low and simmer for 15 minutes until quinoa unfurls a bit and is tender. Then immediately drain off any extra water and return to pot. Remove from heat, cover, and let steam for a few minutes. Then fluff with a fork and let cool. Season with salt and pepper.
While quinoa cooks, prepare your other ingredients. Shredd lettuce and purple cabbage. Thaw edamame. Drain and rinse chickpeas and quarter cherry tomatoes.
In a big bowl, layer shredded greens and quinoa and toss to combine. Top with toppings in a rainbow pattern (purple cabbage, blueberries, edamame, chickpeas, mango, tomatoes) and then drizzle dressing over the top.
Leftover salad keeps well in the fridge for four days.