Crunchy Thai Peanut & Quinoa Salad

Who says you can’t make a good meal for one???  Hectic week with travelers going away to college, Hong Kong and DC!  However, I still like to cook healthy food even it is just for me.  I came across this recipe and have been wanting to try making it for a while now.

I finally made it yesterday and paired it with a fillet of swordfish which was on sale at Whole Foods.  I have left overs for about 3 days 🙂

I really like the Asian twist to Quinoa and will have to unequivocally say that it has become my favorite way to eat it.  It helps to have some of the ingredients at hand.  We always have a supply of rice vinegar, low sodium soy sauce and ginger which came in handy for the dressing — everything else needed are basic kitchen ingredients.  I love ginger so I followed the advise of adding more than the minimum.

Hope you enjoy!

Recipe found at Cookies + Kate — she has some amazing recipes

Crunchy Thai Peanut & Quinoa Salad

 

Kale Salad

I love salads as a side dish or as a meal unto itself.  Kale has become one of my favorite ingredients to substitute whenever I want to change my salad routine.

There are many types of kale.  Curly Kale is probably the most recognizable one, sold in bunches at your local grocery store or at your local farmer’s market — where I bought mine.  It is usually bright or dark green with tight ruffled leaves and fibrous stalks that can be difficult to chop, but easy to tear if fresh. It has a pungent flavor with peppery and bitter qualities, so make sure to pick younger looking leaves for less bitterness.  It is a power house in terms of nutrients and its low caloric content :-).  So many health benefits and so yummy!

Confession: many moons ago, I used to buy bottled salad dressing.  But once I learned how easy it was to make it my own, I never went back.  If I don’t want to spend time making one, it is just easy to add olive oil, lemon and voila.  In fact, growing up this was the de facto salad dressing.  My mom would just squeeze some lemon into our salads (no measurements whatsoever).   So aside from tomatoes,  we go through a lot of lemons and limes at our house.

In this recipe I used nutritional yeast instead of parmesan cheese.  I love cheese but like to substitute whenever possible.  Nutritional yeast is favored by vegetarians and vegans alike.  The name is not the most appetizing name but it provides a wealth of vitamins, minerals and protein.   I buy mine at Whole foods in the bulk section.

Serves 2-4

Ingredients:

1 Kale bunch (about 4 cups once cut up)

1 red pepper diced

2-3 Tbsp Nutritional Yeast (or parmesan cheese)

1 Tsp powder garlic

3 Tbsp lemon (or more)

salt to taste

Preparation:

Step 1: Tear the leaves from the stalks, wash and dry.  Once they are dried, stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons. This is a technique called Chiffonade.  It sounds complicated but it is not.  The secret to eating raw Kale is that you want to slice it as thin as possible so it is easy to digest.

Step 2: Dice the red pepper

Step 3: Put all the ingredients in a bowl, add the olive oil, lemon and mix. Next, add the garlic powder and nutritional yeast and mix again. Finally, add salt to taste.

Attention: feel free to substitute fresh garlic instead of garlic powder.  I much prefer fresh garlic but the powder one is quick shortcut if pressed with time.  Also, do adjust the lemon taste to your liking.

Finally, try vegetables and recipes that challenge your comfort zone. Why the hell not?