Pan-Asian Quinoa Bowl

Here is another recipe I originally created for Sakara Life, that was inspired by one of my favorite brunch spots, The Farmer's Daughter. Situated in the center of town, The Farmer's Daughter brings farm to table fare to the lucky patrons of Easton, MA. Although it's a bit of a drive for those of us on the South Shore, distance doesn't seem to be a barrier for me when it comes to food. I've sampled quite a bit off the menu, and can highly recommend their "knock your socks off" banana pancakes, brioche french toast, eggs benedict, nutella belgian waffles, stonehill fried egg sandwich, huevos rancheros, farm burger, and my tried and true favorite: The Pan-Asian Salad topped with a veggie burger. I've eaten quite a few veggie burgers, and this is hands down my favorite rendition. Quinoa packed, and Moroccan spiced, this burger is typically plated between two buns (also delicious), topped with sweet tomato jam, and served with a side of AMAZING chickpea salad. If you're the normal type of person who can eat bread at a restaurant and not feel guilt, go the traditional route. But if you're more like me, the I-should-probably-add-spinach-to-that type, go for the salad. It will not disappoint. Besides the incredible food, the Farmer's Daughter is decorated impeccably. The high gloss bar and tables are drool worthy, and all the touches of brass really take this breakfast and lunch eatery to the next level. I cannot say it enough: if you live within a somewhat reasonable distance to Easton, go to The Farmer's Daughter (and bring me back takeout)!

The original version of the Pan-Asian is made with black quinoa and I get it topped with a pretty enormous veggie burger. And while I will always order this favorite when I'm visiting Easton, it can get a little carby to make all the time at home. I opted for the quinoa, and left the veggie burger for my dreams. You might notice the kale in the pictures above also. As the token health nut of the family, I have to confess, I don't love raw kale. I will never put it in my smoothies, and I'd really prefer an arugula or mixed greens salad to a kale version. Sauteed kale, totally different story. But when I'm trying to reach my kale quota for the month/year, I'll choke down a bowl or two. 

Pan-Asian Quinoa Bowl 

1 serving cooked quinoa

1-2 radishes, thinly sliced

1/2 red bell pepper, thinly sliced

1/2 cup purple cabbage, shredded

1/4 cup onion, minced

1 carrot, peeled into ribbons

2-3 cups organic mixed baby greens

1/4 cup cilantro, finely chopped

1/2 tablespoon black sesame seeds

1/2 cup shelled edamame, thawed

Sweet + Spicy Peanut Sauce

1 heaping tablespoon peanut butter

1/2 tablespoon liquid aminos

1/2 tablespoon honey

1/2 lemon, juiced

1 teaspoon sesame oil

2 cloves garlic, minced

1-inch piece of ginger, grated

1/4-1/2 teaspoon cayenne pepper

pinch of himalayan salt

Start by cooking your quinoa. I usually make a larger batch to keep on hand in the fridge for quick meal planning. Bring 2 cups of water to a boil. Stir in 1 cup quinoa, 1 teaspoon coconut oil, and a pinch of pink himalayan salt. Simmer (covered) on low heat for about 15 minutes. When the water is absorbed, and quinoa looks fluffy, remove from heat. Place a piece of paper towel over the pot, and place the cover over the paper towel. Let cool for about 15 minutes, and you will have perfectly cooked quinoa.

While the quinoa is cooling, whisk together the ingredients for the peanut sauce, set aside.

Add the remaining ingredients to a large bowl. When the quinoa has cooled, add it to the bowl. Pour the sauce over the quinoa and vegetables and mix well. Diced avocado makes a delicious topping, as do homemade veggie burgers. Enjoy! xx

Toasted Sesame Kale + Coconut Bowl with Sauteed Mushrooms + Scallions

Another post I did for Sakara Life!

I get a lot of recipe inspiration from various social media outlets. When I started blogging in 2008 other food blogs were my main source, but since then, the world of social media has exploded, and so has my supply of mouth-watering images of food. Pinterest and Instagram have been absolute game changers. Want to quickly kill two hours while simultaneously increase your appetite and give your do-it yourself-esteem a slap in the face? Visit either of these websites. Besides the fact that they make my inner Martha Stewart shrivel when I see pictures of gorgeous closets I'll never fill, beautiful homes I'll never own, furniture I'll never reupholster, and holiday decorations I'll never make, they are a really great spot for meal ideas. My sister and I always say that food is the one luxury we can afford. So I may not ever get to dine in the same kitchen as these people, but I can eat the same meal - probably better if I'm behind the knife (toot toot).

Heidi Swanson's recipe for kale salad with toasted coconut is all over the blogosphere, and is delicious just as written. But when reading some comments on the Sakara Life instagram account, someone had asked for ideas on cooking with mushrooms. I'd recently made Heidi's recipe, and knew that sauteed creminis would make a perfect addition. Not to mention her recipe makes four servings, and I always end up eating half of it, which amounts to a few hundred calories in oil consumption, and a couple hundred more in coconut flakes. And while all of those calories come from healthy fats, my skinny jeans just might have a problem with eating this bowl on the daily. I knew I had to come up with a version of this hearty favorite that would allow me to keep wearing my favorite closet essentials.

All of the flavors remain the same here, just in reduced quantities. I kept the volume of kale on the larger side, because c'mon, it's kale. The coconut flakes were reduced, but made up for with coconut oil to bring out more of the coconut flavor, and because coconut oil is pretty much God's gift to earth. Hair conditioner, frizz fighter, tooth whitener, makeup remover, night cream, deodorant, sunscreen - and that's just the beauty benefits. When consumed, coconut oil helps to rev up the enzymes in the body that break down fats, along with knocking out the free radicals in our bodies that speed up aging and disease. Seriously, the uses for this magic tree nut are endless. The sesame oil works perfectly with the sauteed mushrooms to make this dish really meaty and filling. And to keep with the Asian influence, I substituted liquid aminos for the soy sauce, making this meal a great source of protein.

Toasted Sesame Kale + Coconut Bowl
Looking for some breakfast inspiration? 
Top with a fried egg, and call it a game changer

Serves 1

lacinato kale (around 10 stalks) 

2 heaping tablespoons coconut flakes

1/2 tablespoon coconut oil

1/2 teaspoon sesame oil, plus 1/2 teaspoon

1 tablespoon liquid aminos, plus 1/2 teaspoon

1/2 teaspoon olive oil

scallions, thinly sliced

cooked grain of your choice (farro, brown rice, quinoa)

Preheat oven to 350 degrees.

Toss kale and coconut with 1/2 tablespoon coconut oil, 1/2 teaspoon sesame oil, and 1 tablespoon liquid aminos. Bake for 5 minutes, toss, and continue to bake for another 2 minutes.

Spoon kale and coconut mixture on top of cooked oat groats/farro/brown rice and toss with an additional 1/2 teaspoon sesame oil, 1/2 teaspoon liquid aminos, and 1/2 teaspoon olive oil. Top with sauteed mushrooms and sliced scallions.

Sauteed Mushrooms

6 cremini mushrooms, sliced thinly

1/4 tablespoon coconut oil

Heat oil in a medium pan over medium heat. Add mushrooms and saute for around 10 minutes, stirring occasionally until nicely browned. Do not salt.