Before the fall weather rolls around, I am enjoying a few more summery, fresh salads. Since school days are long, especially with it being senior year, I need to pack lunches that will keep me fueled and not craving food an hour later. This Kale and Quinoa Mediterranean Salad is a great combination of hearty ingredients that will sustain a busy day.
Since getting back into the swing of school in Phoenix after the summer in New York City, I’ve been trying to keep my meals healthy and homemade. Even as exciting as senior year is, I cannot contain my desire to return back to the city right after graduation. The food culture and energy captured my heart.
Hectic class schedules make cooking regular dinners tricky. Temptation to grab food on the go is always there, but I am resisting the easy way out and am dedicated to cooking my way through my new Mark Bittman cookbook, How to Cook Everything. I am excited for the weather to cool down into our pretend fall here in Arizona so that I can start up my Sunday Soup tradition. At a glance, Bittman’s Minestrone and Tomato Soup recipes look so delicious.
Speaking of recipes, back to this Kale and Quinoa Mediterranean Salad. Here’s how to make it…
Top cleaned, deveined kale with halved cherry tomatoes, cubed feta cheese, chilled cooked edamame, chilled cooked quinoa, and a vinaigrette dressing. The end. See how easy it was.
Quinoa has been the talk of food news, like in this Wall Street Journal article, Quinoa Faces a Backlash. Are you into the trend or over this grain? I am trying to become more educated about food news, in general. The Dining and Wine section of the New York Times is my daily go-to. My mouth was left watering after the Setting out the Bagels and Lox article. I also loved the behind-the-scenes look about what it was like to be the restaurant critic for the Times. What other websites do you read up on the latest food news?
Hope you enjoy the fresh, Mediterranean-inspired salad. Have a great Monday!
Love food. Love self. Love life.