Sometimes I have a problem saying, "thank you,"particularly when it comes to clothes and food.
About two years ago, I purchased a pair of boots that I am still borderline obsessed with to this day. Not too casual, not too dressy, very comfortable. They go with almost everything.
I decided to wear them on the road trip home from college for winter break. My sister and her friend Kelly were with me. Along the way we pulled up to a rest stop and we all hopped out. I was reaching for the door and Kelly said, "Katie I really like your boots!"
My response - "I know, right?!"
Seriously, who says that?
My twisted rationale is that I felt like I was taking credit for the boots. She and I are agreeing that they're fantastic. They did the fantastic part all on their own. All I did was put them on my stupid feet.
But the proper response is, "thank you," and despite my rudeness, Kelly hasn't written me off as a human being yet. At least as far as I know.
Since I had an untraditional Thanksgiving this year, I decided to make an untraditional side dish for the newsroom potluck. I am a huge fan of this salad, and I wanted to make something comparable but a bit more seasonal.
Take out the sweet corn, avocado, and grapefruit. Swap in some kale and sweet potatoes, you catch my drift.
The sweet potatoes and kale give the salad that heartiness you look for in a fall dish, but I kept the flavors light with some red pepper flakes and cilantro.
The woman who sits across from me at work sat down with her plate of food and was excitedly deciphering the dish. "Black beans, sweet potatoes, and yeah, it has a little kick too!"
I decided to chime in. "It's red pepper flakes."
"Did you make this? It's really delicious."
The words "I know, right!" Flashed through my head. All I wanted to say was that it was so easy to make and I just kind of threw everything into a bowl and it's healthy and yada yada yada..."
And then like a real adult person who knows how to accept a compliment, I said, "thank you."
Kale, Black Bean and Sweet Potato Quinoa Salad
serves 8 as a side dish, 4 as an main dish
1 cup quinoa, uncooked
6 leaves lacinato or dinosaur kale (about half of a bunch)
1 sweet potato, cubed
1 15oz can black beans, drained and rinsed
1/2 red onion, chopped finely
1 cup vegetable stock
1 cup water
4 Tbsp olive oil, separated
2 Tbsp apple cider vinegar
1 tsp chili powder
2 Tbsp fresh cilantro, chopped
2 tsp cumin
1 pinch red pepper flakes
Salt and Pepper to taste
Cook quinoa according to package directions (2:1 ratio liquid to quinoa; I like to use half vegetable stock to give it a little extra flavor).
While the quinoa cooks, cube sweet potato and spread out on a baking sheet. Drizzle 1 Tbsp olive oil and chili powder on sweet potatoes and toss. Bake at 400ºF for about 20 minutes, stirring the potatoes halfway through.
Once the sweet potatoes are in the oven, chop kale and onion. I take the stems out of the kale because they can be tough and bitter. Sautee kale with onion and a tablespoon of olive oil until tender but with a bit of a bite - about 12 minutes.
Once quinoa, sweet potatoes, and kale are done, combine in a large bowl with black beans. To make the dressing, combine 2 Tbsp olive oil with apple cider vinegar, cumin, and red pepper flakes. Toss in with salad and sprinkle with cilantro. Add salt and pepper to taste. Serve warm.
