Tuesday, April 17, 2012

Taste the Rainbow

So it seems I have several people looking for quick go-to meals to help them transition to a plant centered diet. Below is my absolute favorite go-to meal. I literally eat it at least 4-5x a week because I love it so much. I created after having the ultimate Stare Down competition with the fridge. I eat mostly fresh food so cooking and preparation are a must with nearly every meal. No Heat & Eats here! The sauce is so simple and if you have the ingredients in front of you, will whip up in 60 seconds or less. The most time consuming part is cutting veggies, unless you fancy yourself a Quick Draw McGraw with a knife like I do, in which cutting the veggies is not only super fast but therapeutic if you need to release any pent up aggression! This can serve about 4 lunch portions (unless you me, it only makes 2! Yum Yum) or as a side dish o compliment a meal, can serve 6-8. Hope you enjoy this as much as I do!

Warm Quinoa Salad with Wilted Kale & Veggies
2 C Water
1 C rinsed organic quinoa
2 stalks curly kale, ribs removed and chopped (makes about 2-3 C)
2 1/2 C Chopped assorted veggies! *
See Note Below1 Recipe Sesame Dijon Sauce (Recipe Below)

*Time to clear our that produce drawer in your fridge! Eat a rainbow. In the one pictured I used red cabbage, red and orange bell peppers and yellow summer squash. Other good add-ins are frozen peas, frozen broccoli, zucchini, shredded carrots.

Bring water to a boil in large saucepan. Add quinoa and return to boil.  Cover and simmer 10 minutes.

Remove cover of saucepan and dump in all your veggies on top.  Cover again and continue simmering 5 more minutes.

Remove from heat, uncover, mix veggies into quinoa.  The hot quinoa will continue to cook the veggies for a couple of minutes so don't fret if their not soft enough yet! 

Mix with sauce.  Enjoy!

Sesame Dijon Sauce
3 Tablespoons Tahini
3 Tablespoons Braggs Liquid Aminos (or tamari or shoyu)
3 Tablespoons Dijon Mustard
3 Tablespoons filtered Water

Whisk all ingredients together. 


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