James

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A Beet & Quinoa Salad With Parsley & Kale

A Beet & Quinoa Salad With Parsley & Kale

We threw this salad together for dinner and pulled the bouldering pad onto the back porch so we could enjoy the cool, post-rainstorm dusk. It was never intended to be a posted recipe, but I decided it was too delicious not to share (and show off our NEW navy bowls!). It's a long ingredient list, but it came together very quickly. 

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Salad:
1 bunch of Kale, stems removed
      > Slice into thin ribbons and massage with the juice of 1/2 a lemon
3 cups of cooked Quinoa (approximately 1 C Dry)
4-6 roasted golden beets, sliced
1/2 cup pickled red onions* 
1 Cup chopped fresh parsley (stems removed)
2 tbsp capers

Dry toasted pumpkin seeds 

Dressing:
Juice of 1/2 a lemon
3 tbsp cup olive oil
1/2 tsp ground mustard seed
salt & pepper to taste
*This dressing is very mild and does not stand alone

Quantities are approximate. Serves 4 hungry people.

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Slice the kale into very thin ribbons, place in a large bowl and massage with the juice of half a lemon. When the kale has softened and shrunk, mix and pour on the dressing. Then finely chop the parsley and slice the beets. Add remaining ingredients to the bowl, toss to distribute dressing and serve topped with pumpkin seeds. 

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I made the quick pickled red onions for this recipe about 4 days ago with no plan other than to use up an orphaned 1/2 red onion. If you'd like to make your own, slice a small-medium red onion into thin ribbons and refrigerate in a pint jar with 1tsp mixed brown and yellow mustard seeds, 1/2 tsp peppercorns, 2 tbsp brown sugar, 1/4 cup rice vinegar and enough water to cover. Shake the jar occasionally. They should be ready in about 3 days. If you want a more intense pickle, or you want them later the same day, increase the vinegar to 1/2 cup. 

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