Blogging might be a little slow this week. I’m cooking single-girl style since Marc is working evenings all week, which means I probably won’t be cooking much. Single girl week = baked sweet potato or pita and hummus for dinner. Chocolate for dessert, obviously. I’m also trying to clean out the fridge a bit, as there’s a lot of random stuff in there begging to be eaten. I might have another recipe for you this week and will definitely have a Friday Faves this week, but in the meantime do yourself a favor and check out this recipe for Lemon Cream Pie that Melissa and I made this weekend. Holy yum.
But before you make the pie and eat pie for dinner (oooh…not a bad idea, though) you should probably make something nutritious first. Like quinoa! This quinoa salad was my lunch for an entire week, and I loved it for so many reasons.
First of all, it was delicious. I was a little stumped on what kind of dressing to use for this combination of ingredients, so I decided to just go with a simple Lemon-Dijon dressing. The simple dressing adds a ton of flavor, and I’m so glad I went minimal to complement the kale and chickpeas. Another reason I loved this salad: It is filling! The quinoa and chickpeas pack some major protein, and the kale adds a huge nutritional punch too.
This salad would be perfect for lunch, like I had it, as dinner with a side of grilled meat, or for a summer BBQ or picnic.