Um, we have 100 likes on Facebook...how cool is that?! Hooray! Just to remind everyone...that's 100 people getting random Alaskan, vegan musings from me...everyday. Those poor souls. Just kidding. They've already seen pictures of baby moose, swimming salmon, Bob...a lot of Bob, and lots of yummy recipes. So if you haven't liked us on Facebook, better head on over! Do it! Do it now... Enough celebrating. I thought I'd lay off the soup for a while...okay...until tomorrow. Muah-ha-ha! Sorry. It's a soupy time of year, don't take that away from me. But not today, today is for salad. A Kale and Quinoa Waldorf Salad with Chickpeas type of salad. No wimpy salads allowed, and this salad that couldn't be more delicious. Tender kale soirees it up with crisp apple, dried Tart cherries, crunchy celery, meaty chickpeas, and hearty quinoa to create one filling and super satisfying supper salad. That's a mouthful. And who could forget the easiest homemade dressing eva? Bring this wonderful salad to a party and let the swooning commence.
Now for a Todd update. He's been on the Methotrexate since Sunday night and he's doing well. I feel I should also note, the last post was my view on our RA situation. Todd is excited to be on the meds after exploring all other options and is thrilled that he's already starting to feel a bit better. He even went for a light jog last night! I know right?!
This makes me very happy. Happier than even this beauty, below.
Kale and Quinoa Waldorf Salad with Chickpeas
Inspired by Voracious Vander
Serves 4-6
- 1 cup dry quinoa, rinsed
- 2 cups water
- 2 Tbsp. olive oil
- 1 Tbsp. white vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. vegan mayonnaise
- pinch of salt
- dash of black pepper
- 1 bunch of kale, de-stemmed and chopped (about 3 cups)
- 2 celery stalks, chopped
- 1 medium apple, chopped (I used a Fuji)
- 1 15 oz. can of chickpeas, drained and rinsed well
- 1/4 cup dried Tart cherries, chopped
- 1/4 cup toasted walnuts, chopped
Preheat oven to 350 F.
Once the oven is to temperature, scatter the chopped walnuts onto a baking sheet and bake for about 10 minutes, or until lightly toasted and fragrant. Careful not to burn them. I definitely didn't burn the first batch I made for this salad.
Bring the rinsed quinoa and the water to boil over high heat. Once boiling, reduce to a simmer and cover. Allow to cook for 15 minutes. Once done, remove from the heat and fluff with a fork.
Meanwhile, whisk the oil, vinegar, mustard, mayonnaise, salt, and pepper together in a small bowl. Whisk very well to combine. Congratulations, you just made homemade salad dressing! Easy, huh? Yes.
In a large salad bowl add the kale, celery, apple, chickpeas, cherries, and toasted walnuts. Mix well to combine.
Add in the cooked quinoa and the dressing and mix again very well. Don't worry about storing the salad with the dressing added in. Kale is more robust than lettuce and it won't get soggy at all.
The beautiful bowl and salad tongs you see below are from Todd's lovely younger sister. She got them for us in Africa while she was volunteering there and I simply adore them. A pity for the rest of my salad tongs and salad bowls, however, because they never get used. In fact, my other wood salad bowl is now home to my bike lock, sunglasses, and flashlight, among other things. Poor salad bowl. That's definitely a demotion.
- 1 cup dry quinoa, rinsed
- 2 cups water
- 2 Tbsp. olive oil
- 1 Tbsp. white vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. vegan mayonnaise
- pinch of salt
- dash of black pepper
- 1 bunch of kale, de-stemmed and chopped (about 3 cups)
- 2 celery stalks, chopped
- 1 medium apple, chopped (I used a Fuji)
- 1 15 oz. can of chickpeas, drained and rinsed well
- 1/4 cup tart dried cherries, chopped
- 1/4 cup toasted walnuts, chopped
- Preheat oven to 350 F.
- Once the oven is to temperature, scatter the chopped walnuts onto a baking sheet and bake for about 10 minutes, or until lightly toasted and fragrant. Careful not to burn them.
- Bring the rinsed quinoa and the water to boil over high heat. Once boiling, reduce to a simmer and cover. Allow to cook for 15 minutes. Once done, remove from the heat and fluff with a fork.
- Meanwhile, whisk the oil, vinegar, mustard, mayonnaise, salt, and pepper together in a small bowl. Whisk very well to combine.
- In a large salad bowl add the kale, celery, apple, chickpeas, cherries, and toasted walnuts. Mix well to combine.
- Add in the cooked quinoa and the dressing and mix again very well. Don't worry about storing the salad with the dressing added in. Kale is more robust than lettuce and it won't get soggy at all.
