This was my dinner creation yesterday…actually, I made endless dishes and dips this weekend, this is just one of them…I do love having a fridge full of goodness at the beginning of the week; I love being able to have so much lovely homemade choice for any given meal 🙂
This dish includes kale and quinoa and pumpkin seeds and spices and a tasty dressing…and I ate it with one of my dips: this one was made with fava beans, chickpeas, garlic, tahini, lemon juice and sriracha…
In a large saucepan, I heated 2 tablespoons of coconut oil over a medium heat, then added several thinly sliced cloves of garlic.
I then added lots of my shawarma spice mix (nutmeg, cinnamon, cardamom, salt and pepper) and a splash of water to stop the spices from burning.
I added lots of washed and chopped up kale, and stirred the garlic and spices through it, then put the lid on the pan to steam and soften the leaves. I added the kale in batches so that it cooked through, and added a few more splashes of water as needed.
The kale leaves turn a darker green once well cooked.
I then added several handfuls of toasted pumpkin seeds, and previously cooked quinoa.
I finished it all off with pomegranate molasses, olive oil and lemon juice and stirred it all throughly.
This can be eaten immediately warm or left to cool and enjoyed cold.
Some other salads that I’ve put together recently that you might like:
This one is quinoa cooked my way, topped with freshly made chermoula; then a layer of roasted tomatoes & garlic; topped with chickpeas, cooked in lemon juice, olive oil, roasted cumin & garlic, and mixed with freshly flat leaf parsley; and drizzled with the olive oil & tomato juice from roasting the tomatoes.
Even better with my homous stirred through it..
It’s been another lovely day here today, Bob kept cool his favourite way..