It’s Monday. Perfect day for a rich salad!
I let myself enjoy (too much) delicious comfort food for this weekend. Of course, I don’t feel sorry at all because the vegan lasagna totally rocked the day! But my body is telling me that today is a day for a bit lighter lunch.
So be it. I had a good salad bowl for lunch on my mind. So I opened the fridge and started my Monday kitchen adventure.
I had some cauliflower and bunch of kale picked up from my garden the other day. Well, the cauliflower was a really small one since it still wants to keep me uncertain about what it needs in order to grow. I have the same problem with my broccoli. They are two trouble makers. But, I am not giving up because I love them! On the other hand, kale is such a good girl and grows like crazy!
Taking care for all those vegetables in the garden is a kind of meditation for me. Observing how they grow and what they need teaches me patience and fills me with love and greater understanding for nature. I am covered with happy feelings when the garden is full of goods!
If there is at least a minor chance for you to try gardening, then I truly encourage you to do it! If nothing else, you will definitely experience and discover something new about yourself.
Ok, now back to my hungry belly.
So what I was offered by my refrigerator was that small cauliflower, some kale, half of avocado and vegan parmesan freshly made for the lasagna (well you can’t eat vegan lasagna without vegan parmesan, can you?). I felt like something was missing. Then I saw the quinoa on my shell and it filled the emptiness. So I got myself busy. I cooked the quinoa, stir-fried the cauliflower with some curry, steamed the kale and chopped the avocado.
I also made a dressing with lemon juice, apple cider vinegar, balsamic vinegar, and a bit of maple syrup. It was so light and worked well with the salad. As you can guess, my belly was finally happy!
Here is the recipe, hope you’ll enjoy too!
Kale Quinoa Cauliflower Late Monday Afternoon Salad
For the salad
¼ cup uncooked quinoa
1/2 cup water
pinch of pink himalayan salt
1 cup cauliflower
¼ tsp curry
1 tsp coconut oil
5 big leaves of kale
For the dressing
1 tbsp apple cider vinegar
1 tsp balsamic vinegar
1 tsp lemon juice
1/3 tsp maple syrup
pinch of black pepper
Combine the quinoa, water and salt in a saucepan. Bring the water to a boil, and after it begins to boil, reduce the heat to low and cover the pan. Let it cook for 15 minutes.
Mix together all dressing ingredients and set aside.
Break up the cauliflower into florets. Heat the pan, add the coconut oil and the cauliflower. Add some curry as well and stir the cauliflower around the pan, allowing it to get very brown in some areas. When it’s done, set aside to cool.
Fill bottom of steamer with 2 inches of water and bring to a boil.
While water is coming to a boil, slice kale leaves the way you want.
When water comes to a boil, add kale to the steamer basket and cover. Steam for 5 minutes, then put it in a bowl.
Slice the avocado in cubes and add them to the kale.
Add the cooked quinoa and the cauliflower to the bowl as well and toss with the dressing. Mix everything well.
Top with vegan parmesan cheese and enjoy!