Rinse quinoa under cold water in a fine-mesh sieve. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with fork and cool slightly.

In a large mixing bowl, add chopped kale and a pinch of salt. Massage the kale for 2-3 minutes until tender and vibrant green.

Add shelled edamame and shredded carrots to the massaged kale. Toss gently to combine.

Dice red bell pepper and add to the bowl. Stir to evenly distribute ingredients.

Once quinoa has cooled, add it to the kale and vegetable mix. Gently mix to combine without smashing the vegetables.

In a small bowl, whisk together flax seed oil (or olive oil), red wine vinegar, and Italian seasoning until smooth.

Drizzle dressing over the salad and toss gently to coat all ingredients evenly.

Divide the salad into four portions. Enjoy as a light meal or side dish.