Disclosure: I was asked to participate in the “#SoyInspired for Thanksgiving” campaign as a member of the Healthy Aperture Blogger Network on behalf of The Soyfoods Council. I was compensated for my time. However, I have been cooking with edamame beans forever and recommend only products that I love and are beneficial for our health.
Thanksgiving in Canada is long gone and I wish I had created this salad a month ago. I always feel salads are suffering at Thanksgiving and Christmas tables, since hostess’ energy is poured into turkey, dessert and numerous root vegetable dishes.
So, Olena to the rescue! OMG I love making salads! I can guarantee if you make this salad, your guests will be licking the plates and asking for the recipe! And you will get a “wow” for vegan and another “wow” for gluten free mention. In 2014, that’s the bandwagon to jump on or not… And you know where to send them, right?!
Step outside your comfort zone and buy a package of organic edamame beans. It costs like $3, and yes, these are the same soybeans you see in Japanese restaurants. And you don’t have to cook them. The directions on a package say you have to but I frankly never understood why.
Edamame beans are a nutrition powerhouse – fat, fiber and not to mention lean and cholesterol-free protein content. And all that goodness is plant-based. And since it doesn’t have a dominating flavour, it’s easy to pair with a wide variety of your favourite Fall foods.
For many, many, many reasons much better alternative to animal protein. There is nothing wrong with non-GMO soy in moderation. For the past month, I really have been trying to eat more plant-based for health and enviromental reasons.
To cook edamame beans iFOODreal way, all you have to do is rinse them under warm water and then drain. Basically, just thaw and drain. Easy peasy, huh?! Ukrainian shortcut.
And then this dressing! Tastes just like edamame hummus. Have you ever tried one? Almost everyone loves hummus, so I can guarantee you and your guests will be licking the plates. Savings on dishwashing. Another Ukrainian shortcut. All right, just kidding…maybe not.:)
I just can’t get over how tasty this salad turned out! My kids ate it, and that’s with kale and quinoa!
Another awesome part about this dressing is that it can be prepared in advance for like up to a week. It might be not necessary but just so you know.
Unlike the avocado dressing, it won’t change its colour. So, you really could get this salad ready up to a few days in advance and then concentrate on turkey and mashed potatoes on Thanksgiving day.
A quick tip about tahini. If you happen not to have any on hand or running low (like me), substitute or compensate with sesame seeds. That’s what tahini is – ground up sesame seeds. It’s going in the food processor anyways.
As for kale, I like to use curly green variety in salads. As well as pre-washed baby kale but it doesn’t have as nice chewy texture as the grown up does.
I highly recommend purchasing a good quality salad spinner for drying kale and any greens properly. Trust me, you will eat way more kale that way!
All this kale needs is a 30 seconds massage with a little bit of salt and olive oil.
And I can’t explain why but I definitely have a love affair with quinoa and kale salads. I guess because of a combination of greens, complex carbs and complete source of protein from quinoa. Both are also superfoods, so I feel really good after eating this combo. And it usually ends up being a full meal.
Enjoy this salad! I hope you get #Soyinspired (I also love organic tofu and don’t get why so many people don’t) and your guests will lick the plates, so you can save on water and dish soap.
Here are a few more kale and quinoa salads from me:
And last but not least, the Soyfoods Council is celebrating a #SoyInspired Thanksgiving with a giveaway certain to make holiday entertaining easier: a $200 Williams Sonoma gift card!
- 1 bunch curly kale
- 1 tbsp olive oil, extra virgin
- 1/4 tsp salt
- 2 cups shelled edamame*
- 2/3 cup dry or 2 cups cooked quinoa
- 1 cup cherry tomatoes, cut in halves or 1 large tomato, chopped
- 1/2 long English cucumber, sliced
- 1 large bell pepper, sliced
- 1 cup shelled edamame
- 1 cup water
- 1/4 cup tahini or sesame seeds
- 1/2 lemon, juice of
- 1 tsp salt
- 1/2 tsp ground black pepper
- Rinse kale under cold running water and remove stalks. Shake off excess water and dry completely using paper towels or a salad spinner (my preference). Chop coarsely and add to a large salad bowl along with olive oil and salt. Massage using your hands for 30 seconds.
- Prepare edamame by adding it to a colander, rinsing under warm water for a minute or so and then draining. You don't have to cook edamame that comes frozen in a package. Add 2 cups to a bowl with kale and set 1 cup aside.
- Cook dry quinoa as per package instructions. If using leftover quinoa measure 2 cups. Add to a bowl with kale and edamame, along with remaining Salad ingredients. Set aside.
- In a food processor, blender or Magic Bullet, add Edamame Hummus Dressing ingredients and process until smooth. Pour over salad, toss and serve. P.S. You could prepare Salad and Dressing in advance, and combine before serving.
*I used 18 oz (500g) package of organic frozen shelled edamame in total.
Servings Per Recipe: 6
Amount Per Serving = 1 + 1/3 cups:
Total Fat: 16.9 g
Cholesterol: 0.0 mg
Sodium: 597.5 mg
Total Carbs: 41.3 g
Dietary Fiber: 10.6 g
Protein: 29.3 g
WW Points+: 11