by Debra on April 19, 2011

Musical pairing – All We Are by Matt Nathanson

What feels like an eternity but in reality was only a month ago, The Professor was gone for the weekend and I took the opportunity to head down to Indianapolis to do some shopping . . . yep, actually drove. by. myself . . . and I didn’t get lost which is quite the accomplishment if you know me and my sense of direction . . . or the lack thereof . . . But on the way home, I stopped in at the grocery store and picked up a couple of salads from the deli counter; one was a Japanese Tofu salad and the other was a Quinoa (KEEN-wah) salad – I enjoyed them enough to recreate both with my own spin . . .

We eat salads quite a bit around here and I, for one, get quite bored with lettuce, cucumber and a sad little tomato dressed with a bit of olive oil and lemon juice; no, I am not a fan of ranch dressing but even if I were, I would get bored with that too. Under normal circumstances, I would have passed on this salad because it’s made with quinoa and my experience with quinoa has been anything but pleasant . . . what caught my attention though was the word ‘curry’ and moved me from the ‘meh, shoulder shrug’ quinoa category into the ‘wow! this is really good’ quinoa category!

The citrus-curry dressing lends a bright and spicy punch to the crispness of the celery and apple, the sweet golden raisins balance the mild green onion and the addition of red pepper and sliced almonds give this salad texture – I think it’s safe to say that we’ll be seeing this on regular rotation here at Smith Bites. I’ll be sharing my version of the Japanese Tofu salad in a future post, but for now I encourage you to try this very pretty and quite delicious salad!