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mediterranean EDAMAME quinoa salad

Stacey OswaldComment

Have you ever been to The Fresh Market? It was the best grocery store by a mile in my little hometown of Vero Beach- kind of like a cross between Whole Foods and Publix, except they play classical music and have an INSANE bakery. There's one in Nashville as well, but it's in Brentwood, AKA worlds away. I used to love getting The Fresh Market's edamame cranberry salad- it was the perfect combo of sweet and savory, and it was a great side dish to almost any main course. Now that I'm so far from one of my favorite stores, I thought I'd take matters into my own hands and make a little rendition of this dish. Enter the Mediterranean edamame quinoa salad. 

A lot of people shortchange edamame by believing it only goes well in Asian-inspired dishes, but I firmly disagree. When shelled, it's a neutral source of protein that can pick up all sorts of flavors! I happen to be on a huge Mediterranean kick right now, so instead of going with the sweet/savory rendition of edamame that I've had before, I decided to make a healthy Mediterranean salad out of it! And let me just say this- I'm in love. So is Milo, as you can see from the pic! ;) 

I'll be honest- I'm not really a big salad girl. It takes a really good dressing and tasty toppings for me to truly enjoy raw kale or spinach. But by mixing marinated kale with edamame, delicious feta (TJ's block feta in water is a game-changer), and sundried tomatoes, I was able to create a salad that I couldn't get enough of! Seriously, I actually ate way too much of it for lunch one day because it's just that good. Also, this is a super healthy way for you to get some protein and vegetables without feeling like you're on a diet! Win/win right? 

Mediterranean Kale Edamame Salad
Serves: 2

1 package edamame, shelled
½ cup sundried tomatoes
¼ block feta cheese in brine, extra for taste
½ bag kale, chopped and de-stemmed
1 tbsp olive oil  
2 tbsp balsamic vinegar
Juice from ½ lemon
¼ cup pine nuts
1 cup quinoa
Salt, pepper, garlic powder to taste

1) Massage kale with olive oil, vinegar, and lemon, and let sit for 15 minutes. 
2) Cook quinoa according to package instructions- or use frozen! 
3) Combine all remaining ingredients and top with more feta if necessary. 

Note: This salad keeps in the fridge, covered, for two days.