Kale Salad with Miso Ginger Dressing

This salad has quinoa and edamame for protein, micronutrients from the kale, and is coated with a flavorful sesame-miso-ginger-rice wine vinegar dressing that is so good! The kale stands up to the dressing, and it keeps well – so this is a salad that is good leftover, too.

1/2 cup quinoa
1 cup water
10 cups chopped fresh kale leaves
1 tbsp toasted sesame oil
1/2 tsp salt
1 carrot, shredded
1 cup frozen shelled edamame
1 tbsp toasted sesame oil
2 tbsp soy sauce
3 tbsp rice wine vinegar
1/2 tsp ground coriander
1 tbsp minced fresh ginger
2 tbsp miso paste
1/3 cup dried cranberries
1/3 cup toasted pumpkin seeds (pepitas – the shelled ones)

View the full recipe at Home Cooked Vegan →