Monday, May 27, 2013

Kale and Quinoa Salad with Tahini Dressing

I've been getting tons of spam-comments on my blog lately from what look like comment-spam bots from India. I've taken it as a sign calling me to get back into cooking and blogging, since I've really fallen out of doing that as of late. But I'm making it a goal as of now to at least cook one new blog-worth thing a week and post about it.

I've been getting these wonderful eggs from a co-worker, who raises chickens free-range and on vegetarian feed. They're seriously the best egg's I've ever eaten, and amazingly good and flavorful when hard-boiled without even needing salt sprinkled on top. The yolks are deep orange-yellow, and you can really taste the nutrients in them. They're actually so nutrient-rich, when I made a 2.5 egg omelettes the other day, pan-fried in oil, it smelled and tasted like what I remember dark-meat fried chicken to be like, and it was too much for me! I got sick off them. I couldn't believe that, but I guess I need to skip out on the pan-frying and water cook or bake these nutrient-rich babies. I don't think I'll ever be able to buy store-bought eggs again after this, though.

This simple light-but-hearty kale salad is perfect for dinners where you want a lot of flavor with little effort. It's quite thick with the tahini dressing, but doesn't weight you down.

Kale and Quinoa Salad with Tahini Dressing
adapted from Foodness
serves 2

2 farm-fresh eggs

3/4 cup quinoa, rinsed
1.5 cups water
1 small bunch kale, stems removed and thinly-sliced
1/4 cup craisins
1 Tbs. sesame seeds, toasted
 1/4 cup tahini
2 Tbs. olive oil
3 Tbs. lemon juice
1 tsp. lemon zest
1 clove garlic, minced
1 Tbs. honey
salt (to taste)

1. Combine quinoa and water in a medium sauce pan over high heat. Bring to a boil, then cover and reduce heat to low. Cook for ~12 minutes until water is absorbed. Let stand for 5 minutes, then fluff with a fork and let sit lidless while quinoa cools.
2. Whisk together tahini, olive oil, lemon juice, zest, garlic, sugar, and salt in a large bowl.
3. Add kale and cooled quinoa to bowl and toss until well-combined. Add craisins and half of the sesame seeds and toss again to combine. Sprinkle with remaining sesame seeds and serve.

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