My brother-in-law once told me that in his single days, he would pull a few things out of the fridge, throw them all into one pot, and then see what happened. Sometimes the results were good, sometimes they were bad. These concoctions became know as One-Pot-Wonders.
As a single gal who cooks for one, I understand this approach. I like quick, easy dishes that don't dirty up everything in my kitchen, yield a good amount of grub, and make yummy leftovers. And while I try to keep my cupboard well stocked, I don't always have all the ingredients for my favorite recipes. Many times I end up combining things I have on hand and hoping for the best.
One day, I had a great idea. I happen to know a lady who is a fantastic cook, none other than the fabulous Across Our Table contributor, Emily. What if I tell her what is in my kitchen, and she tells me how to combine it into a one-pot recipe? And that my friends, is how the One-Pot-Wonder collaboration began.
On the day of our first culinary adventure, I sent a list of my kitchen contents to Emily:
Emily promptly answered back with an amazing looking recipe, and I got busy in the kitchen!
lemon juice and zest
Bring 1 cup of quinoa and 2 cups of water (or chicken broth for a little more flavor!) to a boil. After it comes to a boil, reduce heat to low, cover and let simmer for about 20 minutes. Remove from heat and fluff.
While the quinoa cooks...
- Make the dressing:
In a large bowl combine the juice of of half a lemon, zest of one lemon, 2 tablespoons of dijon mustard, 2 minced garlic cloves, 1/4 cup of olive oil, 1 teaspoon of salt, 1/2 teaspoon of pepper. Whisk until blended.
- Thinly slice the bunch of kale discarding the stems.
- Drain the diced tomatoes.
- Chop a handful of parsley and the green parts of 2-3 green onions.
- While the quinoa is still hot put it in a large bowl. Add the kale and toss with the dressing. Add diced tomatoes chickpeas, parsley and green onions.
And since I was already in the kitchen and sort of feeling like an overachiever, I decided to cook up some okra (sidenote- I love okra!). I did nothing special here, just some olive oil, salt, and pepper, then sautéed up in a skillet.
And just like that, dinner was served!
Let me just tell you, Emily's dish was absolutely delicious, and one I will add to my rotation. It was so healthy and easy, and great for lunch the next day. You should definitely give this one a try!
Thanks for reading!