Kale, Edamame, Squash and Quinoa Bowl with Lemon Vinaigrette

Kale, Edamame, Squash and Quinoa Bowl with Lemon Vinaigrette
Pin Recipe
Course Dinner, Entree, Lunch, Salad
Cuisine American, Americana
Servings 4
Calories 365 kcal


  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1 1/2 cup edamame thawed
  • 1 kale stems removed and very finely diced
  • 1 cup cherry tomatos
  • 1/3 cup red onion
  • 2 cup butternut squash

For lemon basil vinaigrette:

  • 1/4 cup lemon juice freshly squeezed
  • 1/4 cup olive oil
  • 1 garlic minced
  • 1 teaspoon mustard
  • 1 teaspoon honey or agave nectar
  • salt & pepper to taste


  • First, cook your quinoa: Add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes. After 15 minutes, remove from heat, fluff quinoa with a fork and transfer quinoa to a large bowl to cool down.
  • Roast cubbed squash in over 400 until tender.
  • To make dressing: place olive oil, lemon juice, garlic, dijon, honey (or agave), basil, and salt and pepper in blender. Pulse for 10-15 seconds; set aside. You can also whisk in a small bowl if you don’t have a blender (just make sure your basil is very finely chopped.)
  • In large bowl add your kale and pour half of the dressing over. Use clean hands to massage the kale for about 3 minutes or until it breaks down. This allows the kale to take on the dressing flavors.
  • Next add in quinoa, edamame, diced onion, and remaining lemon vinaigrette; toss so that the salad is fully coated.
  • Before serving, toss salad again and add tomatoes, squash.
  • Serves 4. Great for meal prep, or parties!


Calories: 365kcalCarbohydrates: 40gProtein: 13gFat: 19gSaturated Fat: 2gSodium: 35mgPotassium: 857mgFiber: 7gSugar: 6gVitamin A: 9175IUVitamin C: 42mgCalcium: 116mgIron: 4mg
Keyword butternut squash, edamame, plant based, quinoa, salad, vegan, Veggies
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