These days…

I like to eat food out of large bowls.

Or large plastic containers, when it comes to eating lunch at work.

Some of my favorite dishes to eat out of large bowls are:

anything pasta related

 salads…I am Elaine-esque when it comes to salads…

anything with mashed potatoes

 a favorite combo is mashed potatoes, turkey, and corn… all mixed up – Thanksgiving in a bowl!

Ice cream…duh.

Especially cake and ice cream or pie and ice cream…..

Chicken and Noodles…over mashed potatoes of course

Mac and Cheese

Oh the wonders of one bowl meals!

Some people look for meals that can be made in one pan or pot, I look for meals that can be eaten in one bowl.

Maybe it is because with one bowl meals I don’t have to make side dishes, unless you count a hunk of crusty bread as a side dish.  I don’t.  Good thing.  I love crusty bread…I don’t like making side dishes (for one that is).

Of late, my dinners have been late into the evening.  After work, after a run, and generally during NCIS or Grey’s Anatomy.  I know, eating late is not great for you, but otherwise I would just wake up at 3 am starving and scarf down the brownies in my freezer and that is way worse…right?

So these days, I have been eating a particular one bowl meal.

Quinoa, sauted kale, almonds, and goat cheese are the basis for my super healthy late night dinner.

I have found that, while those four ingredients are the perfect base, the add-ins make this different each night

Bringing a bit of excitement/pop to the dish.

Dried Cranberries – a punch of sweetness

Candied Pecans – OK, I like sweet and salty

Mushrooms – yeah, awesome

Red Onions, thinly sliced

Shredded Coconut – unsweetened

Cheese

I could go on….but what I am getting at is, make this your own.  Change it up – you can’t mess it up – swear!

Warm Kale and Quinoa Salad

Serves One

(I make extra quinoa so that I have some prepared for the next night and dinner is ready 15 minutes earlier!!!)

Ingredients

1 Cup Quinoa (dry)

2 Cups Chicken Broth (or Water)

1 Tablespoon Olive Oil

2 Tablespoon Garlic Expression Vinaigrette

(found in produce section), or any garlic vinaigrette

4-6 Cups Kale, center stem removed, roughly chopped

Sliced Almonds

Goat Cheese (Parmesan Cheese is great too!)

Salt and Pepper, to taste

In a medium saucepan, combine chicken broth and quinoa and bring to a boil.  Once boiling, cover, reduce to a simmer and let simmer for about 15 minutes or until all the liquid is gone.  Remove from heat and fluff with a fork.

About 5-8 minutes into quinoa cook time, begin on the kale.  In a skillet, heat olive oil and garlic vinaigrette over med/high heat.  Once warm, add kale and toss to coat.  Cover skillet and let cook for about 5 minutes.  (longer if you like your kale softer)  Toss in sliced almonds and stir to combine.  (if you are adding mushrooms or other vegetables, saute those for a few minutes in the warm oil before adding the kale )

Now, this is the important part…find your favorite large bowl.  Mine has blue and orange stripes.  I love it dearly.  Toss together 1 cup of cooked quinoa and sauteed kale.  Top with crumbled goat cheese and a little extra vinaigrette.  This is where dried cranberries get tossed in or the candied pecans…SO GOOD!

P.S.  This could be made into a great side salad for a dinner party…just up the quantity of the kale and toppings.