Quinoa and Kale Salad – I cooked something!


Although I love eating out and having an exotic, ethnic meal prepared for me, once and a while I like to actually cook.  In my case it’s been some baking here and there.  Years ago I found a recipe online for peanut butter cookies called “The Whole Jar of Peanut Butter Cookies”, but I’d usually cut the entire recipe in half, since I didn’t want to have 5 dozen cookies lying around.

I’ve subscribed to Smitten Kitchen for a few years, and once I made her green bean and tomato salad.  Most of the time, I just glance at the recipes and forget about them.  Life seems too busy for me to cook a recipe myself.  Then I saw this recipe for the above salad and made it last week and it was delicious!  Go to http://smittenkitchen.com/blog/2014/03/kale-and-quinoa-salad-with-ricotta-salata/ for the Smitten Kitchen recipe.  I pretty much followed her recipe, except we went vegan (sans ricotta salata) and it was still wonderful.  Trying to watch the cheese (cholesterol), as we’re all getting older.  I left some of the rib in for the kale for extra texture.  I used toasted sliced almonds; this way, I didn’t have to toast them (saved time).  It can’t hurt to eat lighter, but who says it can’t taste decent?  The combination of the dried cherries (got mine from Trader Joe’s), two different kinds of mustard and white wine vinegar – was the perfect balance of sweet and savory.  We both had lunches for most of the week last week and it just tasted better each time I ate it.

If you’re someone who doesn’t cook much (like me), this is something you can even handle.  I felt really proud of myself after making this, and that’s my photo above.  (Smitten Kitchen has her own photos of the salad on her site.)  Most of the time, I am doing the eating out and taking photos of food that someone else carefully made.  It felt like I really accomplished something when I made this salad.  You can do it, too!  It’s healthy, but it has so much flavor going on.  Raw kale, but it’s mixed with all the other ingredients and flavored so well that it just might turn you on to kale.

Happy cooking and eating….and happy spring, too.


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