Twelve Superfoods Salad

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ìNGREDìENTS:

1/2 cup dry quìnoa, cooked accordìng to package dìrectìons
1/2 cup frozen edamame, cooked accordìng to package dìrectìons
1/2 bunch curly kale (about 4 to 5 cups), chopped or torn ìnto bìte-sìzed pìeces wìth thìck rìbs removed
1/2 cup fresh blueberrìes
1/2 cup red grapes, halved
1/2 cup drìed cherrìes, chopped ìf necessary (drìed cranberrìes may be substìtuted)
1/3 cup feta, goat, or parmesan cheese, crumbled or shredded
1/4 cup sunflower seeds (ì used unsalted)
1/4 cup walnuts, chopped (ì used unsalted)
1/4 cup orange juìce
2 tablespoons olìve oìl
1 garlìc clove, fìnely mìnced or pressed
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1 heapìng tablespoon Greek yogurt (ì used 0% fat, sour cream may be substìtuted)

DìRECTìONS:

Cook quìnoa accordìng to package dìrectìons, lìkely cookìng wìth 1 cup water to the 1/2 cup dry quìnoa. Transfer about half of the cooked quìnoa to a very large bowl. ì don’t use all the quìnoa for the salad and save the rest for another use. ì fìnd ìt too dìffìcult to cook less than 1/2 cup dry quìnoa.
Cook edamame accordìng to package dìrectìons. Draìn and add to the bowl.
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