I talked to my mom today and she pointed out that there has been NOTHING posted on my blog in quite a while. True enough. I’ve been a busy gal the past few weeks. I was in Albuquerque, NM for a conference two weekends ago and Madison last weekend for a pre-wedding party for my friend. While in Albuquerque I took a little time to go on a hot air balloon ride which was pretty darn fun. I ate a fair amount of Mexican food in NM (some great tamales in Santa Fe – ooh, and a very delicious Nut Brown Ale at the Blue Corn Cafe) and learned that anchovies, garlic and olives blended together is called – wait for it – tapenade. Hmmm, apparently tapenade is a rarity in NM – see what I learned!!
After the trip to NM and eating out for every meal I really needed a break from baked goods and heavy food. So, I’ve been eating lots of salad and quiche (is quiche light?).
But today, I needed to prepare a dish to pass for my community garden potluck. That’s right, I’m going to be an urban gardener this summer. I was able to get a plot at Eat Street Garden, which is only 2 blocks from my apartment. After meeting the other gardeners today, I’m even more excited. Unbeknownst to me, this garden is owned by a local housing co-op, which of course reminded me of my days living in the co-op in Madison. Of course, I still don’t know what I’m going to plant, but as soon as I wrap up the semester, I will figure that out (my brain can’t handle any more stuff right now, really).
Anyway, back to the potluck. I didn’t have much in fridge or cupboards (which is no shock to some of my family members) but was able to cobble together this quinoa salad. It’s pretty light and packed with nutrients (not that I’m a dietitian, but seems like it’s got to be fairly healthy given the ingredients).
Quinoa and Kale Salad
1 c. dry quinoa
2 tbsp olive oil
1 c. chopped carrots
1/2 c. onion
2 cloves garlic, minced
2 tsp minced ginger
2 tsp curry powder
1 bunch kale (5 or 6 c., maybe?)
1/3 c. chopped fresh cilantro
1 15oz. can lentils, rinsed and drained
Cook quinoa in 2 c. water. Saute the onion, carrot, garlic and ginger in olive oil for 3 – 5 minutes. Add curry powder and saute another 2 minutes. Add kale and cook 2 or 3 more minutes. Toss quinoa, veggie mixture, cilantro and lentils together in a bowl. Eat warm, at room temperature or cold.