Beet, quinoa and kale salad

BeetKaleQuinoaSalad

I love the Thug Kitchen cookbook but, like all cookbooks, I find they are often unnecessarily labour intensive. I guess I’m a lazy-ass thug.

Here’s my lazy version of their beet and quinoa salad.

Ingredients

4-5 medium beets

2 cups kale washed and torn into bite-sized pieces

½ cup uncooked quinoa

Juice of 1 lemon (about ¼ cup)

2 green onions washed and sliced

2 clementine oranges peeled and segmented (optional)

2 Tbsp fresh dill or fresh parsley

2 Tbsp olive oil

Salt and pepper to taste (I used about ¼ tsp each)

1 tsp Dijon mustard

Directions

TIP: I recommend cooking the beets and quinoa the day before so they are nice and cool. If you put hot quinoa or beets on the kale, it’ll wilt.

Cook the quinoa by rinsing it in a mesh strainer and then putting it in a pot with 1 cup of water. Bring to a boil, then reduce to a simmer and simmer covered with a lid for 15 minutes until all the water is absorbed. Set aside to cool.

How to peel and cook beets easily

Slice the tops and bottoms off the beets. Place them in a pot with just enough water to cover them. Bring them to a boil, then reduce to a simmer and simmer for about 20 minutes. A fork will go in easily when they are cooked. Remove the beets from the heat and drain the water. Cover with cold water and let the beets sit for a few minutes. You want the beets to be cool enough to handle.

If you’re making the beets the night before, just drain off the water, put the lid on the pot and put the pot in the fridge.

When the beets are cool enough to handle, remove from the water and slip off the skins with your fingers. Slice the beets and place in a large bowl.

Add the quinoa, kale, green onions, parsley and/or dill and clementines, if using, to the bowl. Add the olive oil, lemon juice, salt, pepper and Dijon mustard and toss everything together. Serve up and enjoy!

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Linguini with spicy peanut sauce, kale and tempeh

linguiniTempehKale

If you had told me even a year ago that I’d eat kale and tempeh and like it, I would have laughed at you. But this saucy number changed everything.

The original recipe is from The Thug Kitchen. This is my lazy-ass thug version.

I timed myself today making this dish: it took just 23 minutes from the moment I stepped in the kitchen to the time I sat down with a big bowl of tempting, spicy noodles!

Noodles with peanut sauce, kale and tempeh

10 oz linguine (or other pasta)

8 oz tempeh

1 bunch kale (about 6-8 cups once you’ve torn and washed it)

For the sauce

1/3 cup peanut butter (NOT the stuff with extra chemicals and sugar – just peanuts peanut butter)

1/3 cup vegetable broth

2 tsp chili paste (I used sambal oelek)

2 tsp chili powder

1 green onion sliced

2 cloves garlic minced

2 tsp grated ginger (or if you’re feeling super lazy, use ½ tsp ground ginger)

1/2 tsp ground cumin

1 ½ Tbsp dark sesame oil

Juice of ½ lime

1 ½ Tbsp rice vinegar

2 Tbsp soya sauce or tamari

Cook the linguini according to package instructions. Use a big pot because you’ll be adding the kale and tempeh.

Wash and tear the kale into bite-size pieces. Do not worry about drying the kale. It’s going in the pot.

Cut the tempeh into dice-sized cubes.

When the noodles are done, turn off the heat. Add the kale and tempeh. Doing this blanches the kale quickly and perfectly preps the tempeh, which can have a sour aftertaste if it’s not cooked/steamed.

As soon as you have everything in the pot, drain the water. Put it in a big bowl, awaiting sauce.

For the sauce – in a sauce pan, mix all the sauce ingredients over medium heat until they are blended. Pour over the noodles/kale/tempeh and toss together.

Enjoy!! Makes 4 delicious servings.