Hello there! You might not recognize my written voice these days because I just turned 27, so my maturity level has skyrocketed. I no longer laugh at jokes typically reserved for 12-year-old boys, I balance my check book, and I only read textbooks and take medicine to manage my cholesterol in my free time. It’s what’s to be expected from someone who reaches the ripe old age of 27.
Just kidding, I have at least one more year until I have to do all that stuff. My LATE twenties is when the poop really hits the fan so until then, I will live wild and free.
Having a birthday in January means two things. 1) You better like roller rinks or arcades when you’re a kid, because that’s the only kind of birthday party you’re eligible for and 2) starting a new year and turning a year older makes it impossible not to spend the month of January thinking of how you want to better yourself/what you want to accomplish in the new year.
This year, I have no new resolutions. Only the resolutions to follow through on the things in my life already set in motion. Our family and I have exciting commitments to look forward to in 2021, and I have resolved to fulfill those commitments to the best of my ability. Sometimes, resolutions aren’t about adding more to you life. Sometimes they are about making the most of what we’ve already been given.
Running-wise, I’m still in retirement-mode. I’ll probably want to PR in the marathon again some day, but that day still seems pretty far off. This year I’m happy not to sign up for any new races (who knows if they will even happen, anyway) and not commit to any training regimen. I want running to continue to be a source of joy in my life, not added stress. Besides, I have a son now who I have to convince to become a runner, so exposing him only to positive association is key.
Food-wise? Keep making dishes that me and my family (well, Jackson. Ari’s favorites currently include peanut butter, zucchini, and carrots. Which is a bit limiting) love best. There’s no reason to settle for anything less in this point in our lives, so I don’t plan on doing so. Also, continuing to find joy and satisfaction through homemade meals instead of eating out. I love eating out as much as the next guy, but honestly nothing can compare to the pride that comes with serving a creation all my own (and the money we save is also music to my cheap soul).
I’ll be sure to post more on running in the coming weeks, but since food posts make for better photos (no one wants to scroll through a photo montage of me running, trust me) and are more universally loved, I’ll be sure to post plenty of those as well. Now let me direct the last shreds of your attention span to this Thai Quinoa Salad!
Vegan, full of flavor, and perfect for lunch prep, a side salad, or a main dish. I was a little shocked at how well this turned out, since the kitchen looked like that of a mad scientist after I was done furiously adding things to a giant bowl. Usually I just black out during the chaos and more times than not, I end up somehow making something fairly tasty. I call it my superpower.
You can cook the quinoa used in this dish any way you’d like. I always think it’s a good idea to cook it in Either vegetable (for you vegans and vegetarians) or chicken broth for a little bit of added flavor. I would also recommend letting the quinoa cool before adding it to the salad so it doesn’t cause your veggies to wilt.
Same goes for the sweet chili chickpeas. That’s right, you’re going to want to crisp up your chickpeas by sautéing them with a healthy dose of sweet chili sauce. You know, that addictive stuff we all dip spring rolls in? Turns out it has plenty of uses (mostly culinary…).
As far as the veggies are concerned, you should only include your favorites. This salad (like most salads) is very forgiving so if you don’t like some of the veggies I included or you think swapping them out for something else would be better, go for it! I get that not all veggies are universally loved, so trust your instincts here. I included carrots, red and orange bell peppers, snow peas, spinach, and shredded cabbage.
The whole salad is tossed with an Asian-inspired almond butter dressing. You can also use peanut butter, but we’re more of an almond butter house. The flavors from the soy sauce, rice vinegar, honey, lime, ginger, garlic, and green onions really hit all the right notes here, if I do say so myself.
To top it off, you can add cilantro, chopped cashews, avocado, grilled chicken, tofu, tempeh, egg… Whatever! Use this salad as a base for the week and let your imagination take you from there.
Happy salad-eating everyone! I’m hoping for many more salads as glorious as this one in my 27th year.
Thai Quinoa Salad
Ingredients
For the salad
- 1 cup quinoa, uncooked
- 2 tsp canola oil
- 2 cans chickpeas, drained and rinsed
- 4 tbsp sweet chili sauce
- 3 cups shredded cabbage
- 3 carrots peeled into long strips
- 1 red bell pepper, chopped
- 1 yellow pepper, chopped
- 3 cups baby spinach, chopped
- 2 cups snow peas, sliced into thin strips
- 3/4 cup green onion, chopped
- 1/2 cup cilantro, chopped
- chopped cashews, avocado, chicken for topping (optional)
For the dressing
- juice from two limes
- 1/4 cup almond butter
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 2 inch knob of ginger, peeled (or 2 tsp ground ginger)
- 3 cloves garlic
Instructions
For the salad
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Cook quinoa according to package instructions, either on the stovetop or in an instant pot. Cook with water, or replace with vegetable or chicken broth. Set aside and let cool.
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Heat oil in a large skillet over medium heat. Add chickpeas and sweet chili sauce. Cook, stirring often, until chickpeas are well-coated and all liquid has cooked down. Set aside and let cool.
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In a large bowl, combine veggies, quinoa, chickpeas, cilantro, and green onions. Drizzle on dressing and mix well. Serve cold or at room temperature topped with cashews, chicken, avocado, or tofu.
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Can make ahead and store in the fridge for up to five days.
For the dressing
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In a food processor, combine all ingredients. Pulse until smooth. If needed, add a few teaspoons of water to thin out if too thick.
