Warm Kale Salad with Quinoa and Broiled Tempeh

Warm Kale Salad with Quinoa and Broiled Tempeh

I wrote my last post after a few days of summer like weather but now the weather has turned again and it feels more like winter!  So perhaps this is a good day to post a hearty salad that could hold up to a cold windy day. One look at the ingredient list and the health benefits of this dish should be obvious.  But if you aren't familiar with vegan fare, you might not have ever tried cooking with tempeh.  Even I have only used it a handful of times, so this recipe began as an experiment to see if I could broil it instead of fry it on the stove top and I was pleasantly surprised with the results.  I marinated the diced tempeh for a couple of hours and then cooked it for about 20 minutes while I prepared the rest of the salad. Even my husband, who is often weary of soy products like this, enjoyed the meal.  So try going meatless the next time you prepare a dinner salad and give broiled tempeh a try!

Springtime Quinoa with Green Peas, Feta and Mint

Springtime Quinoa with
Green Peas, Feta and Mint

It is finally Springtime here in Northeastern Pennsylvania, although this past weekend felt more like summer with temperatures reaching into the upper 70s.  The only things missing were the leaves on the trees, green grass and flowers.  Not that I was complaining.  I spent as much of the weekend as possible outdoors, raking my recently thawed garden beds, sitting on my front steps enjoying the sun and playing baseball with my kids.  And the best way to celebrate the end of what I think was one of the stormiest and coldest winters I have ever experienced, is to eat a couple of good meals outside, listening to the sounds of birds chirping, wind blowing and children yelling. :)

Although I couldn't go to my barren garden to get any of the fresh ingredients for this dish yet, I definitely plan to make it again once I have my own green peas and mint growing in abundance. The combination of the mint, the feta and the Greek olives give this salad a Mediterranean twist that tastes as fresh and wholesome as it is good for you.  If you are like my husband and I and have never been keen on the strong flavor of regular quinoa, you really should give organic red quinoa a chance.  It has a much milder flavor, while still providing a large serving of protein and fiber.  It cooks up quicker than rice and can be served warm or cold.  We ate this salad the night I made it with a side of rotisserie chicken and organic grape tomatoes, but it honestly tasted better the next day straight out of the fridge.  The perfect Spring (or Summer!) salad is only about 30 minutes away!