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Ingredients
0 servings
½ cupquinoa
uncooked
1 cupswater
or bone broth
4 cupsdino kale
shredded, stems removed
1 Tbspolive oil
5 ½ cupsedamame
1 ½ cupscabbage
shredded
1 ½ cupspurple cabbage
shredded
1 cuproasted cashews
roughly chopped
½ cupslivered almonds
½ cupgreen onion
thinly sliced
½ cupcilantro
chopped
½ cupcucumber
diced
½ cupolive oil
¼ cuprice vinegar
unseasoned
¼ cuptamari
¼ cupalmond butter
creamy
1 ½ Tbsphoney
1 ½ Tbspfresh lime juice
2 tspgra
ted, or finely minced
fresh ginger
pepper
grinds
Instructions
Step 1
Add your quinoa and water to a small pot and bring to a boil Reduce to a simmer, cover, and cook for 13-15 minutes until water is absorbed
Step 2
Add vour kale to a large salad bowl and drizzle with olive oil
Step 3
Massage for 1-2 minutes until tender
Step 4
Once your quinoa has cooked, add it along with your
Step 5
remaining salad ingredients to the kale
Step 6
Stir together your dressing ingredients and pour over your salad, tossing to combine
Step 7
Directions:
Notes
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