Kale and Quinoa Salad
We love adding quinoa to salads! Quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own. It’s also gluten free and a good source of fiber. We like to cook a pot (just follow the directions on the package—be sure you rinse it first, or it can taste bitter), store it in the fridge, and add it salads through the week for a quick and filling protein boost. You can mix quinoa with hearty greens like kale or cabbage and toss them in a vinaigrette to create a salad that lasts for a few days, which makes it perfect for meal prepping or quick lunches. Slice your greens into a chiffonade by stacking the leaves, rolling them like a cigar, and then slicing them into thin ribbons. We added sun-dried tomatoes packed in olive oil and sliced green olives to our salad, but you can add whatever you want!
A Simple Vinaigrette
- ½ cup apple cider vinegar
- 1 cup olive oil
- 1 tablespoon (or less) of sorghum (or honey, or a teaspoon of sugar)
- 1 teaspoon salt
- ½ teaspoon of garlic powder
- 2 tablespoons of the oil from a jar of sun-dried tomatoes packed in oil
In a jar with a tight-fitting lid, combine all ingredients and shake well. Taste it. If it’s too acidic, add some olive oil. If it’s too oily, add some vinegar. The key to making good dressing is to taste as you go. Vary this recipe by using different kinds of vinegars or using lemon, lime, or orange juice instead, and by using different oils—maybe you’d like a milder canola oil. Try adding a heaping spoonful of grainy mustard or some poppyseeds, and experiment with different herbs (fresh and chopped or dried) and spices. Customize your dressings to your own tastes and to different greens and vegetables. Once you master this, you’ll never buy store-bought dressing again!
Cucumber and Soba Noodle Salad
A dish of sliced cucumbers, dressed simply in a little vinegar and sugar, is a classic sight on summertime Appalachian tables. This dish, inspired by Chinese smashed cucumbers, puts an Asian spin on cool, crunchy cucumbers. Served over rice, this is a delicious side for stir-fried meats. Or you can make it a complete salad meal by serving it over Soba Noodles. Soba Noodles are a thing Japanese noodle, usually made from buckwheat. They’re whole grain and a good source of protein. Cook them according to package directions, rinse them under cold water to keep them from sticking together, and then top them with chopped cucumbers dressed in an Asian dressing. If you want the cucumbers to be extra crunchy, you can put them in a strainer, salt them, and let the liquid drain off, but we usually skip that step and instead dress the cucumbers right before we serve them. Add more red pepper flakes or chili crisp if you want it spicy. A scattering of chopped fresh cilantro is lovely on this, and we also love it with chopped peanuts or furikake, which is an easy to make topping of sesame seeds, crushed nori, red pepper flakes, and salt—and possibly other things. Google it! We love this dish with leftover cold salmon or chicken, too.
Asian Inspired Dressing
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1tablespoon white vinegar
- 1 teaspoon mirin
- 1 teaspoon honey
- ½ teaspoon fish sauce
- ½ teaspoon garlic powder
- 1 teaspoon chili-garlic paste, or to taste
Combine all the ingredients in a jar and shake well. Taste it and add more of anything that you think will make it taste better!!
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