The Sprouted Kitchen Bowl and Spoon
In the summer, I try not to spend as much time in the kitchen prepping, and lean toward meals that are quick and light. The goal is to make a few things in bulk that will keep for a few days and that I can throw together for easy meals. This salad packs up well for beach days or picnics, and is just as great with a couple of fried eggs on
top for brunch. The simplicity beckons you to use fresh summer corn and tomatoes. While it’s a simple crowd-pleasing (vegetarian, gluten free) dish for dinner al fresco with friends, the fact that both the quinoa and kale can hold up dressed for a few days make it a lovely dish to keep on hand for quick meals.
I use a 1 to 1.5 ratio of quinoa to water here because I like it on the al dente side for salads. This leaves you with individual grains as opposed to mush. If you find yours in need of a bit more liquid, just add a couple more tablespoons. I bake the tomatoes to hover somewhere between oven dried and fresh. I like the bits of juice and also
the concentrated sweetness that the oven imparts to these summer gems. Leave them
raw if you’re in a hurry, but they make the salad special if you have the time.
You Will Need
Rinse and drain the quinoa. Put it in a pot with the water. Bring it to a simmer, cover, and cook for 15 minutes. Fluff it with a fork, turn off the heat, set the cover ajar, and set aside to cool completely.
Place a rack in the upper third of the oven and preheat to 325ºF. Halve the toma- toes and spread them on a parchment lined, rimmed baking sheet. Drizzle on
½ tablespoon of the olive oil, a pinch of salt and pepper, and toss everything to coat. Spread the tomatoes in an even layer and roast for 30 to 35 minutes until
slightly dried at the edges. Remove to cool.