So, I have finally started my new job, working in a school, in infants, which is lovely as it is not too big a step up from Nursery.
At this job I am there at lunchtime, so I need new things to eat, and can’t just fling something together at the last minute as I used to.
So I went back to an old favourite website, fat free vegan kitchen
following this recipe pretty closely.
However, I didn’t have a packet of quinoa, and the only thing I could find in the supermarket was this
which I used in place of the quinoa. I didn’t rinse it, as I wasn’t sure I’d need to.
Also, I added half a brown onion, softened it in a covered pan with a little water, then added the stock (taking out 3 tablespoons for the dressing), quinoa/bulgur mix, and minced the garlic into it as I forgot to add it with the onions.
While the quinoa was cooking, I made the dressing as instructed, adding a little extra chilli powder as I like things quite spicy at the moment. I was lucky in that the one lemon that I had gave me exactly a quarter cup of juice.
When I tasted the dressing it was crazy strong, but the heat and the citrus go very well together. Also, it needs to be strong as you are adding a lot of stuff to it.
That is a lot of kale. I massaged half the dressing into it, shredding it slightly as I went. It reduced a bit, but not as much as I thought it would (I was thinking about wilting it I guess).
I didn’t add black beans, as I couldn’t find any, so those are pinto beans that I ended up adding.
The result was a spicy, citrusy, filling salad that also had a bit of a creamy garlicky flavour as well. It lasted me all week for lunch, and I thoroughly enjoyed it, each mouthful had a variety of flavours and textures.
This is definitely in my make again list, although next time I would freeze some, as it would make a great emergency backup meal.