2cupsloosely packed kale, torn into bite sized pieces
2clementines
¼cupgreen onions, sliced
2tablespoonsfresh lemon juice (about 1 large lemon)
¼cupcashew miso dressing
For the Cashew Miso Dressing
1cupraw cashews
1cuphot water
½cupvegetable broth or water
1tablespoonapple cider vinegar
2teaspoonsmiso paste
½teaspoongarlic powder
Instructions
For the Quinoa Edamame Salad
Add the quinoa, vegetable broth, and salt to a medium saucepan and bring to a boil. Once boiling, bring down to a simmer and cover. Cook for about 15 minutes, or until soft and fluffy. Add the kale for the last five minutes of cooking (this will wilt and steam the kale).
Using a sharp knife, slice each clementine segment in half width-ways. Toss together all ingredients (including dressing) in a medium bowl. Chill or 3-4 hours, or until cold, before serving.
For the Cashew Miso Dressing
Soak the cashews in hot water (hot to touch but not boiling) for at least an hour and up to four hours. The longer you soak, the creamier the dressing.*
Drain the cashews. Combine cashews, vegetable broth, miso paste, garlic powder, and apple cider vinegar in a food processor. Process until smooth. This takes about 1-2 minutes. Scrape down the sides with a spatula as needed.
Makes about 1 cup of dressing. Use as a topping on the quinoa edamame salad and store remainder in a refrigerated container for up to one week.
Notes
*I buy frozen shelled edamame and cook according to package instructions.*You can also soak the cashews in room temperature water overnight. I use the hot water method for when I'm in a hurry or if I'm feeling impatient.