Archive | April, 2012
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Balsamic Quinoa, Sweet Potato, Red Onion and Kale Salad

22 Apr

For my first recipe I have decided to make a quinoa salad!  I have had a box of quinoa just sitting in my cabinet for a while now and just haven’t been inspired to use it yet.  But, after hours of browsing my favorite cooking blogs, and paroozing aroung Pinterest I finally found a winner! It’s a rainy Sunday in April and instead of sitting around all I decided to head to the grocery and pick up key ingredients.  I got the inspiration from Two Peas in their Pod – and made my own little adjustments along the way.  Hope you enjoy!

Recipe for one

makes 3 servings and can last up to 2 days in the fridge – eat some for dinner tonight then use leftovers for lunch the next few days!

Ingredients:

  • 1 large sweet potato – peeled and cut into chunks
  • 1/4 red onion – cut into chunks
  • 1 table spoon olive oil
  • 2 cups kale
  • 1 table spoon balsamic vinegar
  • 1/2 cup quinoa, any color
  • salt, pepper, dried oregano, dried basil and garlic powder to taste

First preheat the oven to 400 degrees

Next, peel and slice the sweet potato into bite-sized chunks, put into medium-sized bowl.  Slice up the red onion into simliar-sized chunks and add them to the medium bowl.  Drizzle olive oil over the mixture, and season with salt, pepper, oregano, basil and garlic powder to your taste.  Place mixture on baking sheet and out into the over for about 30 minutes, watching and stirring ever so often. *Note: baking time may change depending on oven, so definitely keep an eye out on it!

Next, take your kale and remove from stems. Make sure the pieces of kale are in bite size portions and no leaves are too big.  Put kale on baking sheet and drizzle with balsamic vinegar.  You make coat the baking sheet with olive oil spray before if desired to avoid sticking.  Either wait until after the sweet potato and onion mixture is out of the oven, or put in oven with mixture and bake for 15 minutes – or until the kale leaves are wilted and even a bit crispy.

While your vegetables are in the oven, cook the quinoa on the stove top.  Be sure to rinse the quinoa grains before cooking.  To cook the grains, add 1/2 cup uncooked quinoa to 1 cup water and flavor water with salt.  Bring mixture to a boil.  Once boiling, reduce heat to a simmer and cover for about 15 minutes.  Then, remove grains from heat and fluff with a fork.  While quinoa is cooling, season with salt, pepper, oregano, basil and garlic powder to taste.

When the vegetables are fully cooked, remove from oven and let them cool to room temperature.  Then, combine the sweet potatoes, red onion and kale into the quinoa.  Mix well and add the remaining table spoon of balsamic vinegar.  Make sure you stir very well to get the grains fully coated with the vinegar, and to distribute the vegetables evenly throughout.

Serve and enjoy!

New blog!

22 Apr

Hello! This is my new blog where I will attempt to chronicle the challenges of being a 20 something in New York City and cooking healthy, wholesome meals for one.  Hope you enjoy! Image

Hello world!

22 Apr

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