I just got back from a few nights in Portland, Oregon to celebrate my sisters big four oh. Wow, what a special day. We had a nice time at the Enso urban winery / tasting room. It was a lovely venue if you're looking for throwing a party in the area. The wine was really good.
And then I flew back on Sunday, missing my sister and her family. It's so nice to be able to getaway from my own kids and family sometimes. It's a definite recharge. And I got to spend time with my nieces and sister without having a baby screaming at me or my boys needing something. That connection is important if even only every few years.
While I was up in Oregon I made dinner for six adults. And there wasn't much in the fridge, but I made do with potatoes, lentils, broccoli and brussel sprouts. To make the meal more exciting I whipped up a honey mustard dressing to pour over it. The dressing was great! And I've made it 4 times since then (and it's only been 3 days, ha, it's that good).
Have you tried my roasted root salad yet? It uses a similar dressing.
For this blog post I paired the honey mustard dressing with quinoa and cabbage. The garbanzo bean croutons were an after thought and made the salad that much better. My kids even loved it. It's a really simple, clean but festive salad. Bring it to your New Years eve pot luck or even Christmas day celebration. It's a guilt-free dish that everybody will rave about. See my YouTube video tutorial at the bottom of this post for more details.
Honey Mustard Dressing
- ½ cup olive oil
- 3 tablespoon vinegar
- 2 ½ tablespoon honey
- 2 ½ tablespoon stone ground mustard
- ½ teaspoon sea salt
- 3 cloves garlic
- Put everything in a high speed blender.
- Blend until super cream. (or you can also just whisk it together, but I love using my blender)
Garbanzo Bean Croutons
- 1 can garbanzo or cooked garbanzo beans. Drained/strained/dried
- Spice mix (1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon chili powder)
- ½ teaspoon sea salt
- 1 tablespoon tamari
- 2 clove raw garlic, minced (optional)
- Preheat oven to 400 Degrees F
- Line baking/cookie sheet with parchment paper
- Bake for 20 minutes
Quinoa + Cabbage Salad
yields 3 side dishes or 2 dinner meals
- 1 cup dry quinoa
- 1 Cup baby kale or spinach
- 2 tablespoon chopped shallots
- ½ cup thinly sliced purple cabbage
- ¼ cup dried apricots, chopped or raisins
- toasted almonds
- ½ of the Mustard Dressing above (add more to taste)
- Garbanzo Bean croutons
- Cook quinoa in a rice cooker with equal parts water. OR cook according to package.
- In a large serving bowl add warm quinoa, greens and cabbage. Toss everything with salad tongs. Add the rest of the ingredients.
- Toss again so the dressing coats the salad.
- Serve. Top with fresh herbs and more toasted almonds.
Happy Holidays! Hope you all have a safe, cozy and family-filled holiday.