eat tampa bae

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

Ingredients
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

Directions
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.