Well, it has been a busy few days over here! My husband has to take a trip for work, so laundry and packing and trips to the airport have been happening!
Plus, I think I am in a "January funk" that seems to happen every year around this time. I think I've been kind of down because I didn't have any time off around the holidays, so I definitely did not start the new year refreshed! I choose to use my vacation time for other things – like getting married in Alaska this fall! No regrets!
This recipe originally called for brown rice, which I changed out for quinoa. I have a serious love affair with quinoa. The combination of the kale, the quinoa, and the coconut is crazy good. I love salads like this because they keep me full longer!
Quinoa and Kale Salad with Toasted Coconut
Makes 4 servings
Adapted from Super Natural Every Day by Heidi Swanson
1 cup dry quinoa
3 cups water
4-5 large leaves of lacinato kale, torn in pieces and the ribs discarded (about 3 1/4 – 4 cups kale)
1 1/2 cups large flake unsweetened coconut
1/4 cup extra virgin olive oil
1 tsp sesame oil
2 tbsp soy sauce
In a medium pot, add the quinoa and 3 cups of water. Over medium heat, bring to a boil. Cook about 20 minutes, or until the water is cooked out. Let cool slightly and fluff with a fork.
Preheat oven to 350 degrees F. Place the kale and coconut on a sheet pan. Combine the dressing – olive oil, sesame oil, and soy sauce in a small bowl. Pour about 1/2 of the dressing over the kale and coconut, and stir to coat.
Bake at 350 for 10 minutes --- just until the coconut is slightly browned, and the kale is wilted, and starting to become slightly crunchy.
Mix the kale and coconut together with the quinoa, and add the rest of the dressing.
Serve warm … or cold! It is delicious both ways!
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