1/2 cup dry quinoa, cooked according to package directions
1/2 cup frozen edamame, cooked according to package directions
1/2 bunch curly kale (about 4 to 5 cups), chopped or torn into bite-sized pieces with thick ribs removed
1/2 cup fresh blueberries
1/2 cup red grapes, halved
1/2 cup dried cherries, chopped if necessary (dried cranberries may be substituted)
1/3 cup feta, goat, or parmesan cheese, crumbled or shredded
1/4 cup sunflower seeds (I used unsalted)
1/4 cup walnuts, chopped (I used unsalted)
1/4 cup orange juice
2 tablespoons olive oil
1 garlic clove, finely minced or pressed
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1 heaping tablespoon Greek yogurt (I used 0% fat, sour cream may be substituted)
Cook quinoa according to package directions, likely cooking with 1 cup water to the 1/2 cup dry quinoa. Transfer about half of the cooked quinoa to a very large bowl. I don’t use all the quinoa for the salad and save the rest for another use. I find it too difficult to cook less than 1/2 cup dry quinoa.
Cook edamame according to package directions. Drain and add to the bowl.
To the bowl, add the kale, blueberries, grapes, dried cherries, cheese, sunflower seeds, walnuts, and stir to combine; set aside.
To a glass mason jar with a lid (or similar jar with a lid), add the orange juice, olive oil, garlic, salt, pepper, seal with lid, and shake vigorously to combine; about 1 to 2 minutes.
Add the Greek yogurt and shake until creamy and incorporated, about 1 minute. Taste and check for seasoning balance, adding more salt, pepper, etc. as necessary. I prefer this dressing to be on the saltier side because it’s going to be coating a large bowl of unseasoned kale, vegetables, and quinoa and you need it to read salty out of the jar to properly flavor the salad.
Add desired amount of dressing to salad, toss well to combine, and serve immediately. Extra dressing will keep airtight in the fridge for up to 1 week; shake vigorously before using.