After making the kale and quinoa salad the other day, it occurred to me that kale and any old grain is a good combo, because the toothiness of the grain offsets the crunchy of the kale nicely. Recently, in Whole Foods, I had seen some kamut in the bulk aisle, and I was intrigued, so I got some. No idea what it would taste like, so I figured I'd give it a try tonight. It was tasty! and exactly what I wanted in my kale salad. To add some other flavors and colors, I went with a grated carrot, a few sliced kumquats, and some dried cherries (since I still had them on hand. Another reason I love Russos - they had dried cherries for "only" $11.99/lb, as opposed to Whole Foods' $18.99/lb. I don't even pay that for STEAK!).
For some protein, we fried up some tofu. This is remarkably easy - add a quarter inch of vegetable oil to a small nonstick pan, and put in the tofu pieces, let them sit there for a few minutes, then flip them over. I found chopsticks were an excellent tool for this.
The dressing was a squeeze of lemon, a drizzle of oil, and a pinch of kosher salt. Pretty tasty, and got a good Ed-rating, too!
