I’ve officially been a PhD student for a month now and so far, so good. Balancing a full course load with my research assistantship and taking time to just breathe has been a challenge, but I’m hanging in there. No rest for the weary! Fortunately, I’m surrounded by good people and that has made all the difference. It also helps that I have a great space to come back to after a long day. I love my apartment (especially my kitchen). It’s so nice and spacious so I feel like I have to put it to good use. One of the first dishes I made in it was this warm kale quinoa salad. It was too yummy not to share the recipe so check it out below!
1/3 cup of coconut milk
1 cup of quinoa
Kale (6 cups)
4 cups of sweet potatoes
15 oz can of black beans
15 oz can of garbanzo beans
Olive oil spray
Preheat the oven to 350 degrees.
Dice two medium sized sweet potatoes, spray them with olive oil and sprinkle on some sea salt.
Pop them in the oven for 35-40 minutes
Follow package instructions for cooking quinoa. I like to add sea salt and curry to the water I use to cook the quinoa so it’s more flavorful.
While quinoa is cooking, cook the beans (adding curry powder and sea salt to taste) on medium to high heat for 3-4 minutes (Don’t drain the sauce from the beans. You’ll use that for the kale).
Once the beans are done stir in the kale one cup at a time until it shrinks in volume.
Once quinoa is done add coconut milk and stir.
Add the sweet potatoes and the kale-bean mix to the quinoa and stir.
Optional: Garnish with goat cheese and sliced honey roasted almonds.