{"id":37034,"date":"2015-09-19T15:33:07","date_gmt":"2015-09-19T19:33:07","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=37034"},"modified":"2015-09-20T22:45:59","modified_gmt":"2015-09-21T02:45:59","slug":"quinoa-kale-edamama-salad%e3%82%b1%e3%83%bc%e3%83%ab%e3%82%ad%e3%83%8e%e3%82%a2%e6%9e%9d%e8%b1%86%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=37034&lang=en","title":{"rendered":"Quinoa Kale Edamama Salad
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\"304\"<\/a><\/p>\n

Quinoa Kale Edamame Salad<\/strong><\/p>\n

I can eat this salad any time. I love this that much.<\/p>\n

<\/p>\n

You’ve got the fun texture from the quinoa, the dark green color from the kale, the crunchiness from the carrot, the sweet and tangy flavor from the cranberries, and the super protein from the edamame. What else do you really need?!<\/p>\n

I used basic dressing this time, but you can add curry powder or sesame oil to make different variations.<\/p>\n

\n

Quinoa Kale Edamame Salad<\/strong><\/p>\n

dressing
\n– 1 tablespoon canola oil
\n– 1 tablespoon white vinegar
\n– 1\/2 tablespoon sugar
\n– salt and pepper
\n1 cup kale, chopped
\n1 cup cooked quinoa
\n1 ~ 2 carrots, julienned
\n1\/2 cup dry cranberries
\n1\/2 cup edamame, cooked<\/p>\n

1. Make dressing. Combine all the ingredients in a big bowl.
\n2. Add kale to the dressing. Using hands, massage the kale in the dressing.
\n3. Add quinoa, carrots, cranberries, and edamame. Mix well. Add more salt and pepper if needed.<\/p>\n<\/div>\n

\u30ad\u30ce\u30a2\u30b1\u30fc\u30eb\u679d\u8c46\u30b5\u30e9\u30c0<\/strong><\/p>\n

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\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Quinoa Kale Edamame Salad I can eat this salad any time. I love this that much.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,28,29],"tags":[],"class_list":["post-37034","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37034","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37034"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37034\/revisions"}],"predecessor-version":[{"id":37061,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37034\/revisions\/37061"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37034"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37034"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37034"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}