Uncover your compassionate side with a meal that sustains the earth.

Uncover the energetic you that functions with lightness.

Uncover the synergy that begins with pairing simple flavors.

Quinoa, Cranberry and Edamame Salad on Kale
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  1. 2 C. cooked quinoa
  2. 1 C. reconstituted cranberries
  3. 1/2 lb. shelled edamame beans
  4. 2 tsp madras curry powder
  5. 1 1/2 cup orange juice
  6. 10 leaves kale (of your favorite variety)
  1. Grab 1 cup dried quinoa and 2 cups water
  2. Toast quinoa in a dry saucepan, stirring constantly until the faint smell of toasted nuts wafts into the air.
  3. Add 2 cups of water and a pinch of salt.
  4. Cover with lid while allow steam to vent slightly.
  5. Cook about 10 minutes, or until water is completely absorbed.
  6. Allow quinoa to cool before adding ingredients (spread on a cooking sheet to cool rapidly).
Reconstituting Dried Cranberries
  1. Take 1 cup dried cranberries and 1 1/2 cup orange juice
  2. Simmer cranberries in orange juice until all liquid is absorbed. Cranberries should be plump and flavorful. Allow Cranberries to cool before adding to quinoa (spread on a cooking sheet to cool rapidly).
Thawing Edamame Beans
  1. Place 1/2 pound of shelled edamame beans in colander and thaw under running water.
  2. Fold into quinoa, and cranberry mixture.
Cleaning Kale leaves
  1. Rinse each leave well to ensure no dirt is hiding in the curls and folds of the leaves.
  2. Stack leaves on top of each other and slice into ribbons.
  3. Lay kale down onto two plates. Add a generous amount of the salad. Enjoy!
  1. Recipe Provided By
  2. Chef Ben Baker
  3. Executive Chef
  4. Travaasa Experiential Resorts
Travaasa Blog http://www.travaasa.com/blog/