Edamame, Quinoa and Kale Salad


1 bunch Greek Kale (Ribboned)
1 cup Edamame
1 1/2 cup Tricolor Quinoa (cooked)
1 cup Lemon Vinaigrette
Salt and Pepper to taste

Lemon Vinaigrette

2 cups lemon Juice
1 cup Extra Virgin Olive Oil

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1. Wash kale in cold water & drain. Pat dry-and cut into ribbons.
2. In a bowl, add ribboned kale, cooked and cooled quinoa, and edamame.

Be sure to watch next Tuesday for another quick and delicious recipe. Shop at www.elmcitymarketdelivers.com


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