Quinoa, Kale & Blueberry Toss

A surprising, but mouthwatering, combination of tastes and textures that’s irresistible.

Quinoa, Kale & Blueberry Toss

images by kerri PHOTOGRAPHY


Quinoa, Kale & Blueberry Toss

Yield: 6 servings


  • 1 cup uncooked quinoa
  • 4 cups baby kale
  • 1 1/2 cup edamame (frozen, defrosted)
  • 1 1/4 cup sliced green onion
  • 1 avocado, chopped
  • 1 cup fresh blueberries
  • 1 cup grape tomatoes, sliced in half
  • 1/4 cup cashew halves
  • 1/4 - 1/2 cup fresh, chopped cilantro
  • Dressing
  • 4 tbsp olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 3 tsp sugar
  • salt and pepper to taste


  1. Cook quinoa according to package instructions and let cool in fridge for 1/2 hour. When quinoa is cool, toss together with kale, edamame, and green onion.
  2. Whisk together ingredients for dressing and set aside.
  3. Just before serving, add avocado, blueberries, and grape tomatoes to salad. Add dressing and toss. Top with cilantro and cashews and serve.

Author: LocalParent

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