back at it

We are feeling much better around here.

20121112-105250.jpg
Nothing like a morning swim to kickstart the day!

Since we are feeling better I finally made us something other than soup for dinner. However, since it’s cold and rainy around here I think soup will be making quite a few appearances. I hope you all love soup as much as we do. I just stocked up on veggie stock so watch out!

Back to our dinner though….

20121112-105741.jpg
My sister and I had dinner together last week. Not only did we have an amazingly fun evening together, but we ordered take- out from an awesome restaurant in Portland. The food was excellent. We had a kale salad with a creamy dill dressing and a warm quinoa and tofu salad with a tamari glaze. The quinoa salad was the best. I tried to recreate it here. However, I left out the tofu. But feel free to add chicken, tofu, or any other protein of your choice. Enjoy!

20121112-110421.jpg
Quinoa, mushroom, and sweet potato salad with ginger-tamari sauce:
1 cup quinoa
2 cups mixed mushrooms, finely chopped
1 yellow onion, diced
1 large sweet potato, diced
1 cup broccoli florets, chopped
1 cup cauliflower, chopped
1 cup kale, stems removed and finely chopped

Cook the quinoa according to packaged directions.

Meanwhile, in a saucepan filled halfway with water add your sweet potato and bring to a boil. Reduce heat to low and cook until sweet potatoes are fork tender. Drain and set aside.

Heat a large skillet over medium heat. Add a little olive oil. Add the onion and mushrooms. Cook for about 7-10 minutes stirring often. Add Broccoli, cauliflower and kale. Cook until kale turns bright green. About 3-5 minutes. Add sweet potatoes and quinoa. Mix well to combine. Remove from heat and drizzle with ginger- tamari sauce.

For the sauce:

1/2 cup tamari

1/2 cup water

1 tbs rice wine vinegar

1 tbs grated ginger (or more)

1 clove garlic, crushed (or more)

1/2 cup minced scallions

2 tsp sesame oil (or a little more)

1/4 cup tahini

2 tsp sugar or maple syrup

1 tsp corn starch

Whisk all the ingredients together in a bowl and let stand for 10 minutes or so. If you have an immersion blender it works well here! Enjoy

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

4 Responses to back at it

  1. amy leclerc says:

    I love having you so close so we can have dinner together often. I do take-out, you do the real thing. I am sure yours was even better than Blossoming Lotus. Yummy!

  2. Leslie says:

    I made this tonight and it was fantastic!! Thanks!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s