The weather has been cool and a little wet, but the kale and lettuce in my garden are loving it. I planted the kale and lettuce plants on Mother’s Day weekend, and we have been eating both the last two weeks. I planted the kale plants among the flowers and for a border, I used the lettuce plants. There is still time to plant both in your garden, or among your flowers. The best of both worlds—visually pleasing and also edible.
Quinoa Bean Salad
I have been using green garlic out of my garden—just like a green onion. In this recipe use as much kale as you like, with more being better. The salad is perfect for a vegetarian meal, and all the food groups are covered.
1 cup water
½ cup quinoa
One 19 oz can chickpeas, drained and rinsed
One 14 oz can kidney or black beans, drained and rinsed
½ small jalapeno pepper diced (optional)
1 cup sliced red pepper
2 cups chopped kale
2 thinly sliced green garlic
½ cup chopped red onion
½ cup diced celery
½ cup cider vinegar
¼ cup olive oil
1 Tbsp fresh basil chopped
1 Tbsp fresh parsley chopped
Salt and pepper to taste
Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Do not cook longer or you will have mush. Turn the heat off, remove the pot and let sit for another 5 minutes. Fluff with a fork and allow the quinoa to cool.
Combine the quinoa, the beans, red pepper, onion, garlic, celery and kale in a large bowl.
In a small bowl mix the vinegar, oil, garlic, fresh basil, parsley, salt and pepper until well blended.
Add the dressing to the salad and mix well. Add extra vinegar for taste if needed.