We are blessed with three very large vegetable gardens. This week, our task list was large for the “veggie volunteers”: tying up the cucumbers and tomatoes, doing our second planting of lettuce, picking and processing kale, beets, and swiss chard, and our other ongoing tasks such as weeding, mowing, string trimming, and watering. We’ve been in near-drought conditions here on the Cape, so we were grateful for our unexpected late Saturday afternoon rain shower.
There is nothing more satisfying to me than harvesting the vegetables you have grown from seed and then being able to create something tasty and delicious. I always wonder if God might be smiling at the pleasure He gives us when we co-create with Him.
CHANGE SERVING SIZE
- 1 pound kale washed, tough stems removed and chopped
- 2 medium beet(s) spiralized, grated or julienned by hand
- 1 cup blueberries
- 1 medium avocado cut into chunks
- 1 cup quinoa
- 1 cup feta cheese
- 1/2 cup slivered or sliced almonds or sunflower seeds, toasted if desired
- 1/2 tsp salt
- Lemon Vinagrette
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tbsp honey
- 1/2 tsp kosher salt
- black pepper to taste
- Rinse the quinoa with cold water in a sieve. Place in a saucepan with 1 1/2 cups cold water and 1/2 tsp salt. Bring to a boil. Reduce heat to low and cover, cook for an additional 10 min. or until the water is absorbed. Remove from heat and let sit until cool.
- Make the vinaigrette by combining all the ingredients and whisk well. Adjust taste, adding a bit more honey if you want a sweeter version.
- Using a spiralizer, spiralize your beets on the "Angel Hair" or "Spaghetti" attachment. You can also buy them already spiralized if you want to skip this step, or you can grate or julienne them by hand. You do not need to cook the beets, they are eaten raw. Set aside.
- Place the chopped kale in a large bowl and add the dressing. Massage the dressing into the kale with your hands.
- Add the quinoa to the bowl along with the blueberries and feta cheese and toss gently.
- Put the salad on a platter or in a serving bowl and add your avocado chunks. Top with your spiralized beets. Sprinkle with toasted almonds or sunflower seeds, if desired.
The spiralizer is a kitchen utensil with fine blades that can slice raw vegetables and fruits into an assortment of shapes. If you don't have a spiralizer - simply grate the beets, or julienne them by hand.