Jessica: Sorry! And a Quinoa Recipe


Sorry Sarah! Sorry readers! I skipped a week. Truth be told, I’ve had a puppy to take care of and have been beat, plus have had no time to get groceries.

Here’s a dish I like to make now and again with varying ingredients, but luckily it all worked out for this occasion.

Kidney Bean Kale Quinoa (kkkkkkkkk-k-k-k-raaaazy good) Salad

  • Quinoa
  • Vegetable Broth
  • 1/2 red onion, diced
  • olive oil
  • sesame oil
  • 1 tsp each coriander, cumin, curry powder
  • shake of freshly ground black pepper, cayenne pepper
  • 1 Roma tomato, diced
  • Juice of half a lime
  • Tamari
  • 3/4 cup of chopped kale
  • 3/4 tsp garlic powder
  • 1 tsp Liquid Smoke
  • 1 14 ounce can of Red Kidney Beans
  • Cilantro to garnish, optional

Start out by cooking quinoa in vegetable broth. I like Rapunzel brand’s no sodium bouillon cubes, but you can use anything with good flavor. The amount is inconsequential because you add the quinoa to the mix of vegetables and can reserve the leftover quinoa for another dish or just make it heavy on quinoa.

Next, saute half of a red onion in olive oil with a tiny drizzle of sesame oil  (not really necessary but I think it gives a little nuttier a flavor) in a large skillet with a lid over low-medium heat.

When the onion starts to get translucent, add in 1 tsp each coriander, cumin, curry powder and a shake of cayenne pepper and freshly ground black pepper, and coat the onions with that.

After about a minute, add in one chopped tomato and saute until it gets a bit softer. Add the juice of half a lime and a splash of tamari, and stir. Let that cook down for a minute and then add in about 3/4 cup of fresh chopped kale. Cover the skillet and let the kale get bright green and soften, about 3 minutes.

Next, add in about 3/4 tsp of garlic powder (or alternately you can saute 2 cloves garlic with the onion in the beginning) and about 1 tsp liquid smoke. When that’s stirred in, let it cook for a bit longer, and add about 1 tbsp olive oil or so for adding the quinoa.

Now, add in your quinoa and cook without a cover, making sure the quinoa is touching the pan so it gets toasted and crunchy. This step is of course to your preference— for ordinary stir-fried quinoa, just stir the quinoa and don’t worry about its contact with the pan.

Add in about a can full of kidney beans, and stir. Let the quinoa mix cook for about 3-5 minutes and give it a good stir before turning off the burner and serving.

Adjust to your taste with salt, liquid smoke, or if you have cilantro, that adds a good flavor as well. I added extra lime juice because we like lime and spicy foods here, but the extras are entirely up to you.

Serve as is. This is awesome and I’m sure will make amazing leftovers. Even my picky dog wanted some.

P.S. Sarah where have you gone? I went to message you on Facebook. Email me giiiiiiirrrrrrrlll.


Sarah: vegan, gluten free, mac and cheese

Although I posted this recipe to my big blog ( I thought it was worth sharing here too, since it’s so good. It’s so rare to find vegan and gluten free mac and cheese (although s’mac does it in the East village) that when I discovered this recipe I had to share it. As far as I know I made this up.. especially since this is what I have in my kitchen. 



-1/4 box quinoa pasta

-1/4 cup Polenta (corn grits)

-1/4 cup nutritional yeast

-salt, pepper, seasoning



making the polenta


cooked quinoa pasta


polenta cooked and ready for nutritional yeast


add the quinoa pasta to the polenta


pasta and polenta done!





-boil the pasta and cook

-cook the Polenta in 1 cup of water

-add the nutritional yeast about 4 minutes into cooking the polenta

-after about a minute to a minute and a half add the seasoning and the cooked pasta