Recent Posts
on 4/12/15 5:24 am - Canada
Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing
Serves 6
For the salad and toppings:
1 tablespoon olive oil
1 large onion, diced
Salt
1/2 cup red & white, or red, white & black quinoa mixed (the plain red makes a dull looking salad)
1 small clove garlic, smashed
1 bunch lacinato kale (3/4 to 1 pound, with stems)
1/2 heaping cup whole dates
1/2 cup roasted salted whole almonds
For the dressing:
1 clementine or mandarin orange, juiced
1/2 lime, juiced
2 teaspoons maple syrup
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Heat the olive oil in a wide sauté pan over medium heat. Add the onion and sprinkle lightly with salt. Cook, stirring occasionally, until the onion has darkened to a toasty brown and smells caramelized — about 20 minutes. Remove from the heat and set aside. You should have about 1/2 cup of cooked onions. (This can be done up to 3 days ahead of time, and the onions can be refrigerated.)
Rinse the quinoa in a fine mesh strainer. Add it and the garlic to a 2-quart saucepan set over medium-high heat and sauté for about a minute both to dry the grain and toast it lightly. Add 1 cup water and 1/2 teaspoon salt and bring to a boil. Cover and turn the heat to low; cook for 15 minutes. Turn off the heat but leave the lid on for an additional 5 minutes. After 5 minutes, remove the lid and fluff with a fork.
While the onions are caramelizing and the quinoa is cooking, slice off the muddy bottoms of the kale stems, then slice the rest of the bunch into fine ribbons. Wash thoroughly and spread on a towel to dry.
Pit the dates and slice them into quarters. Roughly chop the almonds, by which I mean try to chop each almond into just two or three pieces, no more.
Make the dressing: Whisk the juices together (you should have about 1/4 cup total of juice, or a little less). Whisk in the maple syrup and olive oil. The dressing will be emulsified but still thin. Stir about 2 tablespoons of the dressing into the quinoa after it finishes cooking.
Assemble the salad: Toss the kale with all of the still-warm quinoa and the caramelized onions. Toss with about half the dressing and taste. Add the remaining dressing if desired, then toss with the dates and almonds. Taste a bite; if it needs more salt, add it now, as well as fresh pepper if desired.
This salad keeps very well; the kale gets more tender as it sits in the dressing. Refrigerate for up to 5 days.
Recipe Note
Be sure to use a leafy kale in this salad, as opposed to a curly. How to know the difference? Lacinato kale (also called dinosaur, Tuscan, or black kale) comes in bundled sheaves of leaves, like chard or collards. Curly kale looks more like a big bouquet of floral filler, with ruffled edges, and it is too tough for this recipe. (I find chewing raw curly kale to be like taking bites of shrubbery, personally, so I usually cook it.) I have made it with either and like them both, raw, ribbon cut....
I was given this recipe a few years ago and I like to make it during lent. I change up the recipe depending on my mood :)
Quinoa Chili
This is the perfect cold night supper that takes only minutes to prepare. It's really healthy, vegetarian and gluten free too! Ingredients:2 T. Red Curry Paste ( found in the Indian food section of your grocery store)
2 tsp Ground Cumin Powder
4 Cups Vegetable Broth
2/3 c. red quinoa uncooked ( color does not a_ect taste or texture)
1 large sweet potato peeled and cubed ( about 2 cups)
1 large green pepper chopped ( about 2 cups)
2 15oz cans red kidney beans
1/2 cup lite coconut milk
2 cups tomato puree
1/2 tsp cayenne pepper or to taste
Freshly ground black pepper In a 4 qt. pot add curry paste, cumin and a little broth. Mash the mixture and stir until smooth. Add the remaining broth, quinoa, bell pepper and sweet potato. Set over high heat and bring to a boil. Cover tightly, reduce heat to medium-low and cook for 10 minutes or until the quinoa begins to absorb the broth. Add the beans, coconut milk, cayenne pepper and tomato puree to the pot and stir to combine. Cook uncovered for 20-25 minutes until the quinoa is tender and the soup is thickened. Finish with freshly ground black pepper. Serve with fresh hummus and pita chips or rice chips. Calories per 2 1/2 c. serving 341, total fat 5g, sat. fat 6g, Carbs 68 g Fiber 17g, sugars 13g, Protein 17 g, sodium 412 mg Cholesterol: 0 mg.
i eat ricotta cheese, cocoa powder and splenda .. also ricotta cheese , sauce and mozz cheese
on 3/31/15 10:34 am
Thank you so much. I look forward to using your site often :-)
Zann
VGS- 2015
Ricotta is a staple for me. I use in tons of savory & sweet high protein dishes...
http://theworldaccordingtoeggface.blogspot.com/2009/07/nonna s-ricotta-pie.html
http://theworldaccordingtoeggface.blogspot.com/2013/09/happy -national-pancake-day.html
Hope these give you a few new ideas
on 3/26/15 7:50 am
i just discovered your site. OMG you are the best!!! Thank you for so much stuff to consider and use.
Zann
VGS- 2015
on 3/26/15 7:45 am
I am interested in high protein dishes using ricotta cheese. Any suggestions appreciated.
Zann
VGS- 2015
Ingredients.
2 pounds of ground chuck...brown and drain any liquid off ( can use ground turkey if you want)
1 head of cabbage ( chopped )
2 cups diced celery
2 cups diced onion
1 green bell pepper, diced
2-3 cloves of garlic ( minced) I used a heaping T. of minced from a jar
5-6 cups of beef broth
1 - 25 oz jar of tomato basil pasta sauce
2 tsp. oregano
2 tsp. basil
salt & pepper to taste ( optional)
Put all of the ingredients into a crock pot, stir to mix it all together...Cook on medium for 4-5 hours...I myself put everything into the crock pot except for the cabbage...I allowed it to cook about 2 hours before I put the cabbage in, because I like mine more on the crunchy side...It was a very delicious soup.
Many people will walk in and out of your life, but only TRUE FRIENDS 
will leave footprints in your heart...And may that friendship have such a ONENESS that when one weeps the other will taste salt...Friends are like balloons ; once you let them go you can't get them back....So I'm going to tie you to my heart so I never lose you.
ReginaL · 3 replies · 877 views
