{"id":2325,"date":"2017-04-19T14:54:16","date_gmt":"2017-04-19T20:54:16","guid":{"rendered":"https:\/\/vegetatingwithleslie.org\/?p=2325"},"modified":"2017-05-02T19:24:45","modified_gmt":"2017-05-03T01:24:45","slug":"i-needed-this-kale-and-quinoa-salad-today","status":"publish","type":"post","link":"https:\/\/vegetatingwithleslie.org\/?p=2325","title":{"rendered":"I needed this kale and quinoa salad today&#8230;"},"content":{"rendered":"<p style=\"text-align: left;\">After making soups and soft foods for weeks for Andy, I had a serious longing for something crunchy&#8230;and spring made me think of greens and other good garden veggies. A family member served up a wonderful salad yesterday, which I&#8217;ll share another time after I make it, but it had carrots, quinoa and chickpeas in it, which inspired my cooking session this morning. When I was at Costco the other day, they served up a quinoa tabouleh that had mung beans in it, which I&#8217;ve never cooked with before, and that added a little more inspiration. \u00a0Here&#8217;s the result:<\/p>\n<p style=\"text-align: left;\"><strong>KALE &amp; QUINOA SALAD<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">Quinoa, 1\/2 cup dried<\/li>\n<li style=\"text-align: left;\">Chickpeas, 1\/2 cup dried<\/li>\n<li style=\"text-align: left;\">Mung beans, 1\/4 cup dried<\/li>\n<li style=\"text-align: left;\">Carrots, 1-2 good-sized carrots<\/li>\n<li style=\"text-align: left;\">Apricots, 6 dried, organic, unsulfured<\/li>\n<li style=\"text-align: left;\">Olives, Green Mediterranean, 8-10<\/li>\n<li style=\"text-align: left;\">Green onions, 3-4<\/li>\n<li style=\"text-align: left;\">Kale, 6-8 leaves<\/li>\n<li style=\"text-align: left;\">Romaine, 6-8 leaves<\/li>\n<li style=\"text-align: left;\">Red cabbage, 1\/8 small head, chopped<\/li>\n<li style=\"text-align: left;\">Extra virgin olive oil, 1 TB or less<\/li>\n<li style=\"text-align: left;\">Lemon, juice of 1 to 1-1\/2<\/li>\n<li style=\"text-align: left;\">Salt, sprinkling, to taste<\/li>\n<li style=\"text-align: left;\">Szeged hot paprika, sprinkling, to taste<\/li>\n<\/ul>\n<p><strong>Instructions<\/strong><\/p>\n<ol>\n<li>Cook the quinoa, chickpeas and mung beans separately. For 1\/2 cup quinoa, I use 1 cup of water and 1\/4 tsp. salt, and it takes about 15 minutes. For the chickpeas, I use 1\/2 cup chickpeas and 2 cups of water, and it takes about 1-1\/2 to 2 hours. For the mung beans, I use 1\/4 cup mung beans, 1 cup of water, and it takes about half an hour. You&#8217;ll need to keep an eye on these &#8212; they should remain firm. These can all be cooked ahead and set aside or refrigerated.<\/li>\n<li>Wash, cut up and cook the carrots until just tender.<\/li>\n<li>Wash the kale, Romaine, red cabbage and green onions and chop roughly. Wash and dry, then sprinkle a little olive oil over them and rub in.<\/li>\n<li>\u00a0Chop the apricots and olives, and toss into the greens with the cooked and cooled carrots.<\/li>\n<li>Add the lemon juice, salt and hot paprika to taste and toss again.<\/li>\n<li>Finally add the cooked and cooled quinoa, chickpeas and mung beans, taste, and adjust seasoning.<\/li>\n<\/ol>\n<p>The salad is a wonderful blend of textures and flavors with the slightest hint of Middle Eastern sweet and salty from the apricots and olives. A lovely entry to spring.<\/p>\n<p>For more, visit my blog, <a href=\"http:\/\/www.vegetatingwithleslie.org\">vegetatingwithleslie.org<\/a>, \u201cLike\u201d me on FaceBook\/<b>Vegetating with Leslie<\/b> or follow me on Twitter, @<b>vegwithleslie<\/b>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>After making soups and soft foods for weeks for Andy, I had a serious longing for something crunchy&#8230;and spring made me think of greens and other good garden veggies. A family member served up a wonderful salad yesterday, which I&#8217;ll share another <\/p>\n<p><a class=\"read-more\" href=\"https:\/\/vegetatingwithleslie.org\/?p=2325\">Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":2326,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3,8,5,4],"tags":[],"class_list":["post-2325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-salads","category-vegan","category-vegetarian"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>I needed this kale and quinoa salad today... - Vegetating with Leslie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vegetatingwithleslie.org\/?p=2325\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"I needed this kale and quinoa salad today... - Vegetating with Leslie\" \/>\n<meta property=\"og:description\" content=\"After making soups and soft foods for weeks for Andy, I had a serious longing for something crunchy&#8230;and spring made me think of greens and other good garden veggies. 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