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Roasted Eggplant & Red Pepper Quinoa + Apple Kale Salad

Morning!

I had another fun “ingredient potluck” dinner last night with my blogger buddy Gena! I’m loving these dinner dates — we get to catch up and enjoy each other’s company and a delicious, wholesome meal, but without spending money (and with the added bonus of clearing out the random odds and ends in our fridges). Perfect!

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Like last time, Gena came over with whatever she had in her fridge/pantry and we combined forces with what I had in mine, making up the recipes as we went.

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First on the menu — a kale salad!

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Gena brought over some kale, apples, raisins, carrots, and a homemade cashew curry dressing. We combined it with some canned beets I had in the fridge and voila! A fun, unique salad.

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The salad was delicious — great combination of flavors!

To make the cashew curry dressing, Gena blended the following in a Vitamix (a food processor would also work):

  • Heaping 1/2 cup cashews
  • 1 tsp curry
  • 2 pitted dates
  • 1/2 tsp sea salt (or to taste)
  • Juice of 1 1/2 lemons (3-4 tbsp)
  • 1 tbsp olive oil
  • 1 cup water

So creative! If you like creamy dressings, you’ll love this.

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For our main course, we decided to make something involving quinoa.

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We ended up using my quinoa, red pepper, cannellini beans, and dressing ingredients with Gena’s roasted eggplant and chickpeas. It was a great combo as well!

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Here’s how you can recreate this at home!

Eggplant & Red Pepper Quinoa Salad

Mix the following together:

  • 1 cup quinoa (dry), cooked according to package directions
  • 1 can cannellini beans, drained and rinsed
  • 1 cup chickpeas
  • Half a red pepper, chopped
  • 4 slices of roasted eggplant, chopped

For the dressing:

  • Equal parts balsamic vinegar and olive oil (about 1/4 cup each)
  • Juice from one whole lemon
  • Salt and pepper to taste

It came out beautifully — we loved all the colors! Feel free to get creative with this recipe — you don’t have to follow it exactly for it to still be tasty. :)

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We enjoyed dinner on the porch while chatting away. Beautiful night to dine al fresco!

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It was wonderful to catch up with Gena, as always — besides being fun, she also gives good career advice. :)

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Today is my last day of my internship with Rebecca Scritchfield! I can’t believe how quickly my 4 weeks with her went by. It was great to be able to see a private practice dietitian in action, both with clients and also with the media. Next week I start at Corporate Wellness Solutions, where I’ll be interning for 3 weeks, up until right before the wedding. :)

Happy Friday and have a wonderful weekend, everyone!

Comments

  1. 1

    Yum love quinoa salads! Perfect leftovers for wholesome packedunch :)

  2. 2

    I am so glad we got to hang, and also glad we stayed in and cooked! What a fantastic meal, and with so little effort.

    Maybe I’ll consider career coaching if this whole GI doctor thing doesn’t work out ;-) I kid, I kid.

  3. 4

    Dinner looks super yummy and I’m definitely going to give that dressing a try!

  4. 5

    Love that Gena included the beets for you! :) What a great dinner.

  5. 6

    Bonjour from Paris! The reading of fANNEtastic food continues internationally of course ;)

  6. 8

    This does look awesome. Nicely done/thanks!

  7. 9

    Looks terrific, thanks! And look forward to hearing about the next intership. You’ve certainly generated a great mix of experiences. Well done!

  8. 10

    Gah! I realized today (posting the salad myself) that I’ve made this twice, once with 1 cup nuts, the other time with 1/2 cup (a half batch). I said to use 1/2 tsp salt here, but the 1/2 tsp is for the 1 cup measurement, so the amount of salt in this recipe should be 1/4 tsp, not 1/2. Sorry darlin’ — blogger fail!

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