Monday is salad night. So tonight we went tropical. Reminded me a bit of our week in Jamaica, actually. Or perhaps our time in Mexico/Honduras (2 days… 1 in each place. Cruise.) I found this recipe on Pinterest. Big surprise, right? It’s from a website called The Fit Cook. And because I am me, I added kale. Here’s my altered recipe (click on the recipe title to go to the original page). This serves 4-ish.
Tropical Quinoa Salad
- 1 cup dried quinoa
- 2 tablespoons olive oil, divided
- 1 red bell pepper, diced
- about a cup of kale, sliced finely (or in larger pieces if you prefer)
- 1 red onion, diced (I didn’t have an onion, so I skipped it. Still good, but the onion would have been better)
- 1 can corn
- 1 – 15oz can black beans, rinsed and drained (I used dry beans and soaked them)
- 1 lime (I just used a very generous amount of juice from a container.)
- 1 teaspoon agave nectar
- 1 mango (I think I would use 2 mangoes next time)
- ¼ cup fresh cilantro, chopped
- To cook the quinoa, bring two cups of water to a boil in a medium saucepan, add the quinoa, plus a pinch of salt, and reduce to a simmer. Cook covered for about 10 minutes, or until the water is absorbed
- Heat one tablespoon of olive oil in a pot or a skillet over medium-high heat. Add the bell pepper, kale, onion, corn and black beans, and cook for 5 minutes, until the onion and bell pepper are lightly caramelized and slightly soft. Season with salt and pepper.
- Add the lime (or lemon, if you don’t have lime) juice, the remaining olive oil, and the agave nectar. Whisk together and season with salt and pepper.
- Transfer the bell pepper, onion, corn and beans to the bowl. Add the mango and the cooked quinoa to the bowl and toss. Refrigerate until cooled. Add the cilantro, and serve.
The end! It’s sweet, healthy, and tropical. Perfect one dish dinner.
So, I have made a weekly dinner schedule. You know, to help me keep things a bit more organized, make grocery shopping easier, and because husband likes schedules. Nothing too strict, but a nice guideline. Thursday is rice night. Any meal involving rice as the main dish. So, to continue with my 5-days-a-week (or so) of kale kick, tonight we had Kale Fried rice. It was quite good. Husband loved it, I liked it. I will be making this again, but not every week. I got this from a site I discovered today called Erin’s Food Files.
Kale Fried Rice
1/2 lb kale, thick stems discarded
1-1/2 tbsp vegetable oil
2 cloves garlic, peeled & finely minced
3 scallions, trimmed, thinly sliced on diagonal (if you don’t have scallions, an onion will work)
2-1/2 cups cooked brown rice
1 Tbsp soy sauce (So I have this great citrus soy sauce, which goes great with the kale, since kale just begs for citrus! If you are using regular soy sauce, add a generous spritz of lemon juice)
- Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade). Steam the kale for 7 minutes
- Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic. Raise the heat to medium and add the steamed kale and scallions. Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring. Add the soy sauce and cook for 30 seconds more.
Yep, another kale recipe! I found this recipe on Allrecipes.com while searching for new and different kale recipes. Husband LOVES pasta (seriously, he would eat it for every single meal and be perfectly happy), so mixing kale and pasta is a great way to eat more kale and also make Husband very happy (tho he does like kale, just not as much as pasta). As always, my recipe was slightly altered. Also it served 2 very hungry people, or 4 people with normal appetites.
Sweet Pepper and Kale Pasta
- 1 (8 ounce) package uncooked farfalle (bow tie) pasta
- 1 tablespoon olive oil
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 cup roughly chopped kale
- 4 cloves garlic, chopped
- 1 can diced tomatoes (or fresh, if you have them!)
- 1 pinch dried basil
- salt and ground black pepper to taste
- 8 ounces feta cheese, crumbled
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale, tomatoes and garlic. Season with basil, salt and black pepper. Cook until vegetables are tender. (as always with kale, don’t cook until it’s pea-green and mushy. That makes it quite gross)
- In a large bowl, or the pasta pot, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.