Take this dish for example. It has everything that SUMMER can offer.
I love how SUMMERS can be so colorful and surprising. From fresh mangoes, to roasted bell peppers, kale and tomatoes – everything tastes so much sweeter, plump and juicy in the SUMMER 🙂 Now, if only I could get my hands on some fresh lavender and put it to good use.
Massaged Kale topped w/ Quinoa and Summer Delights
Ingredients:
- 1/2 cup quinoa
- 2.5 cups of water
- 3 handfuls kale leaves, chopped bite size
- 2 tbsp balsamic vinegar
- 1 ripe mango, diced
- 2 medium tomatoes, chopped
- 2 pieces of roasted bell peppers (store-bought)
- 1 tbsp herb de provence
- salt to taste
Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp honey mustard
- a pinch of salt
Directions:
- Add dressing ingredients in a jar, and shake to combine. Set aside.
- Massage kale with balsamic vinegar for 2-3 minutes. Set aside to “merry” flavors.
- Bring a pot of water to boil. Water should be enough to cover quinoa. Throw in quinoa and cook on medium heat between 7-8 minutes. Remove access water (if any), fluff quinoa with a fork, put on a lid and turn off heat to cook off remaining moisture. Click to read more on how to prep quinoa.
- Once quinoa is cool, toss it with mango, tomatoes, bell peppers, herb de provence, kale, salt and dressing.
- Serve room temperature or cold.
…
I didn’t end it there. This salad was missing something. A little more texture and protein to have it as an entree.
And finally it dawned to me – TOFU! Let me tell you, it was a good decision 🙂
The only difference in this recipe is that I subbed out mango for broccoli, added pan seared tofu and some cashews for crunch!
What are your summer meal/ingredient inspirations?
Comments on this entry are closed.
Yuuuuuuuum! I LOVE this! How incredibly creative and delicious 🙂 I think your blog just became MY summer inspiration 😉
Cait,
Thanks for the compliments honey, you truly made my day 😀
Love the addition of tofu – great inspiration. I haven’t had luck with raw kale. It always tastes bitter to me. But this recipe looks wonderful. Bookmarking it to try soon.
Rivki,
Thank you for dear, please try the recipe and let me know how it tastes 🙂 I always find kale to taste very bitter after cooking it for a long time. I must prefer it raw or just a light saute.
Somehow I couldn’t enjoy Kale. I tried crispy baked and also in soup, it’s too bitter for my taste bud. This dish does look very summer-y and that flower .. no clue dear .. but looks pretty!
Kankana,
I’ve read about kale before my first taste and I was amazed at how it tastes. It is bitter, but not as much as a “karela” would tastes 🙂
Is that a crepe Myrtle tree or bush Kiran?
Holli,
I think we’ve solved the mystery behind those gorgeous flowers – it is a crepe myrtle tree 🙂
Creative, beautiful, healthy…perfect!
Miri,
Thanks dear, you are always way too kind 🙂
That is the perfect summer meal after a trip the farmer’s market. I cannot wait to whip it up. Great pictures. Come over and visit. We have a great grilled squash recipe today.
CHS,
Thanks honey. Please do try this recipe and let me know how it tastes 🙂
oh those flowers are so pretty!
SimplyLife,
Thanks! And it has a fabulous scent! Mystery is solved – that is my Crepe Myrtle tree 😀
I am all over mangoes right now and they are a fabulous addition to any recipe – just like this one! It looks delicious Kiran!
Ameena,
Thanks dear! I could eat mangoes for breakfast, lunch dinner and in between. But that would require additional flossing time. Meh 😀
Ahh, yes – I love the fresh “taste” of summer, as well!This dish really does look like it hones in on those wonderful flavors.
My summer meal inspirations almost always revolve around something light and fresh – salads, tomatoes and minimal cooking!
Jess,
Welcome to Recipebox and thanks for your comment 🙂 I love summers for salads too, with minimalistic cooking. Nothing tastes as fresh and delicious as a bowl of summer produces.
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