Kale, Quinoa Salad with Roasted Balsamic Beets
i've been increasingly ditching meat and trying to get more comfortable with a vegetarian diet. i doubt i will ever cut it out completely, but i'm looking to decrease our intake even more than its current state. for the most part, meat happens at dinner and usually 2 servings divided between the 4 of us. breakfast and lunch are meat free for the most part. breakfast is either poached /soft boiled eggs with toast and some fruit or maybe a smoothie OR steel cut oats with fruit. lunch is often more fruit and/veggies with some cheese, perhaps a sandwich or grilled cheese (with fig spread and kale), guacamole with chips or on the super laziest of days i allow us to enjoy a box of Annie's instant mac'n'cheese.
last friday with the kids over at my mom's, i bought some halibut. i happily let kevin take the reins on this one and he blew it out of the water with a poached halibut with a light curry and rice. having not had opportunity to cook for the last couple of months since his work hours got bumped later, this was truly incredible. so much so, that i might actually see about getting him to make it again sometime this week. one of the books i'm currently reading has proposed having soup 3-4 times a week which i am more than TOTALLY STOKED about. i love soup. i love the cozy warmth and the depth of flavours that come from hours of simmering. even without a cold, soups still hold the ability to soothe and heal the insides.
i know, tacos are supposed to be a once a month thing but here they are again but this time with FISH! pan seared with ground coriander, we used crunchy refreshing jicama and mango to switch things up a bit. with a good squeeze of lime juice, it was a blast of summer on another chilly Vancouver Spring evening. can't wait to make these for visitors when summer arrives and we can dine out on the patio!
i know, you came here for the Kale Quinoa and Beet salad, but i felt like it would be good to give a little context to where i am headed with food these days. the last two stir fry dinners were with shrimp and the other with just straight veg. the last 3-4 nights have been straight veg and they've been fantastic and filling. i'm using whole grains and brown rice which when paired with dark green veggies is supposed to really fuel your body, and if you pay close attention, you'll find you are less likely to be craving late night snacks. i'm also doing my best to slow down my eating pace, to chew my food longer and to be more present.
i'm a hippie. whatever.
so i was super stoked to find this Kale Quinoa Beets recipe on another night where i had not planned dinner and was not interested in running to the grocery store for last minute ingredients. i found it at thefirstmess.com which looks like a pretty damn good place to find more recipes. to be quite honest, i did feel a little worried that working with beets was going to send me down the rabbit hole all over again, especially when it came to chopping the beet greens off.
did not have hazelnuts. did not have pecorino so opted for the parmesan. did not have 12 tiny beets, chopped up 3 large beets instead. did not have grape seed oil, used extra virgin olive oil.
yes, the 2 cups of balsamic vinegar kind of scared the crap out of me, but it turned out so well. everyone except moses had two bowls. i think he is a lot more sensitive to vinegar and in the entirety of his life, no matter how many times he has tasted them, he's just never been huge into beets. he opted to skip dinner knowing he wouldn't be eating until breakfast the next day. that's how we roll.
sigh. how i love cherry blossoms. these babies were picked from our day at the park in the previous post. they are already dying. good things we have a few trees in full bloom just outside!