Ingredients

Instructions

1. 1
   Heat a small pot over medium heat and add dry quinoa. Stir quinoa, lightly toasting for 2 to 3 minutes. Add water and increase heat to high to bring to a boil. Once boiling, reduce heat to low, cover and simmer for 12 to 15 minutes or until quinoa is cooked and liquid has been absorbed. Set aside and chill if desired.
2. 2
   Meanwhile, massage kale with ½ tsp. avocado oil in a large bowl. Add carrots, bell pepper and green onion and toss together.
3. 3
   Prepare corn and edamame according to package instructions. Set aside and chill if desired.
4. 4
   To prepare dressing, combine ½ cup avocado oil, red wine vinegar, parsley, garlic, basil, oregano, salt and black pepper in a small bowl and whisk together.
5. 5
   To assemble salad, add quinoa, corn, edamame and dressing to rest of veggies. Toss everything together and serve immediately.