I have been terribly lazy about cooking (and blogging) for the past few months. I'm not sure if it's just food fatigue, or the fact that I moved this year and am still getting used to my kitchen or what, but I've been terrible at making my usual interesting meals and even worse at sharing them with you.
Anyway, I'm here to make amends and offer you a totally delicious, easy, and completely healthy salad recipe that I've made more than a few times over the past two months. A lovely woman I work with brought me a salad for lunch one day and terrified by my food allergies she grabbed the "Quinoa Salad" which was the only thing labeled gluten free where she was. It turned out to be so tasty that set out to recreate it in my own kitchen.
And boy did I!
This salad is sure to shock you with its ease or preparation and delight your tastebuds with every savory, crunchy bite.
Here is what you'll need for this magical salad:
1/2 Head of Cauliflower
1 Cup Cooked Quinoa
A few cherry or grape tomatoes
1-2 Cups Chopped Kale
Half an avocado
1 Tablespoon Curry Powder
Salt and Pepper to taste
1 Capful Apple Cider Vinegar
To start, cook your quinoa and set aside. I already had some cooked quinoa lying around, so no pics of that thrilling process ;-p
Next, roughly chopped your cauliflower.
Add a glug of olive oil to a frying pan, add your cauliflower, some salt and pepper, and your curry powder.
Mix it about until the cauliflower is soft. I deglazed my pan with a small amount of water just to help soften the cauliflower and get all the little bits that get stuck to the pan. If you do this, just make sure to let the liquid cook off, stirring constantly. You don't want a soggy salad.
Once cooked, remove from heat and set aside.
Next clean and chop up your kale!
Is this the some gorgeous kale or what? So green, so nutritious.
Grab your tomatoes and quarter them. Take a moment an be unreasonably enthusiastic about how beautiful and fragrant tomatoes are. I promise this will make the whole thing taste better.
If you have larger tomatoes, like Roma, just dice them.
Either slice or dice your avocado, whatever your preference is.
Put your cauliflower, quinoa, kale, tomatoes, and avo in a large salad bowl.
Hint: this can either be a leaf heavy salad or not, it's all up to you, just increase or decrease the amount of kale to suit you and yours
Drizzle on some olive oil and add one capful of apple cider vinegar.
Next up is the feta cheese. I prefer sheep's milk feta in the brine. Sheep's milk feta is more authentic and if you buy it in the brine, it lasts way way longer than the shrink-wrapped kind.
It will come in a tub like this ^^
Break off a chunk of feta, how ever much your little heart desires, and crumble away!
For a final touch add some roughly chopped cashews.
Give your salad a good toss, plate it up and serve!
It's truly a gorgeous looking dish that is so full of savory flavors, a good mix of textures, and a hint of sweetness from the tomatoes. You could easily make it ahead of time, leave off the dressing, and have lunch or dinner ready for your work week.
Or you could throw this baby together the next time you have guests over and really impress the crap out of them!
Now can we all just take a moment an look at what a work of art this salad is?