About this project
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.
The Sprouted Kitchen Bowl and Spoon by Sara Forte
Published by Ten Speed Press
In this follow-up to her successful first book, The Sprouted Kitchen, blogger and author Sara Forte turns her attention to bowl food, which combines vegetables, whole grains, and lean proteins in one vessel to make a simple, complete, and nutritious meal.
The bowl is a perfect vessel in which to create simple, delicious, and healthy meals. When gathered together in a single dish, lean proteins, greens, vegetables, and whole grains nestle against each other in a unique marriage of flavor and texture. This is how Sara Forte, beloved food blogger and author of the James Beard Award–nominated book The Sprouted Kitchen, cooks every day—creating sumptuous recipes colorful enough to serve guests, simple enough to eat with a spoon while sitting on the couch, and in amounts plentiful enough to have easy leftovers for lunch the next day. In this visually stunning collection that reflects a new and healthier approach to quick and easy cooking, Sara offers delicious, produce-forward recipes for every meal, such as Golden Quinoa and Butternut Breakfast Bowl; Spring Noodles with Artichokes, Pecorino, and Charred Lemons; Turkey Meatballs in Tomato Sauce; and Cocoa Nib Pavlovas with Mixed Berries.
- ½ cup Quinoa (or 1 cup cooked and cooled quinoa)
- ¾ cup Of water or Broth
- ¾ lbs Cherry Tomatoes
- 1 tbsp Extra Virgin Olive Oil
- Sea Salt and freshly ground pepper, to taste
- 1 ¼ cup Corn kernels, from 2 small ears of corn
- 2 ½ cup Stemmed, finely chopped Kale
- ¾ cup Chopped Cilantro
- 3/10 cup Toasted Pine Nuts
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.