I love a good flavorful, crunchy salad that keeps it interesting. This Edamame Crunch salad is one you will love if you do too.
This is a great one for meal prepping to have handy in the fridge. If you don't put the dressing on the whole salad, it will keep longer!
What you need:
1 cup uncooked quinoa
2 bone broth
Large bunch of Lacinto kale
Purple and Green cabbage (I just used the prebagged mix)
1/2 cup olive oil
2 tbsp Tahini
1/4 cup Rice Vinegar (or apple cider vinegar)
1/2 Lemon, squeezed
2 1/2 tbsp maple syrup
What to do:
Start cooking your quinoa according to instructions, using the bone broth as your liquid.
Next start chopping your kale, and add it to a bowl with all your other ingredients. When the quinoa is finished, add it in as well and mix it together.
In a separate bowl, mix the ingredient for the dressing, then toss into your salad & enjoy.
Pro-tip: Pair with your favorite protein sources (I have had it with salmon, chicken, and steak!)