Crunchy Kale Quinoa Salad with Edamame and Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Kale Quinoa Salad with Edamame and Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Kale Quinoa Salad with Edamame and Tahini Dressing

A vibrant kale and quinoa power bowl tossed in a creamy lemon-tahini dressing and topped with savory baked tofu and toasted puffed edamame.

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NUTRITION

450kcal
Protein
41.1g
Fat
20.6g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

240g Extra Firm Tofu, cubed

15g Puffed Edamame

50g Shelled Edamame

100g Fresh Kale, chopped

30g Cooked Quinoa

5g Tahini

25g Shredded Carrots

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture, cut into small cubes, and bake for 20-25 minutes until golden and firm.

  • 3

    Place the chopped kale in a large bowl and add the lemon juice and tahini.

  • 4

    Massage the kale with your hands for 2-3 minutes until the leaves become soft, dark green, and tender.

  • 5

    Add the cooked quinoa, shelled edamame, and shredded carrots to the bowl and toss well to combine.

  • 6

    Top the salad with the warm baked tofu and the puffed edamame for a toasted, crunchy finish.

Crunchy Kale Quinoa Salad with Edamame and Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Kale Quinoa Salad with Edamame and Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Kale Quinoa Salad with Edamame and Tahini Dressing

A vibrant kale and quinoa power bowl tossed in a creamy lemon-tahini dressing and topped with savory baked tofu and toasted puffed edamame.

NUTRITION

450kcal
Protein
41.1g
Fat
20.6g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

240g Extra Firm Tofu, cubed

15g Puffed Edamame

50g Shelled Edamame

100g Fresh Kale, chopped

30g Cooked Quinoa

5g Tahini

25g Shredded Carrots

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture, cut into small cubes, and bake for 20-25 minutes until golden and firm.

  • 3

    Place the chopped kale in a large bowl and add the lemon juice and tahini.

  • 4

    Massage the kale with your hands for 2-3 minutes until the leaves become soft, dark green, and tender.

  • 5

    Add the cooked quinoa, shelled edamame, and shredded carrots to the bowl and toss well to combine.

  • 6

    Top the salad with the warm baked tofu and the puffed edamame for a toasted, crunchy finish.