Happy New Year, guys!
I hope you had a healthy and happy holiday with those you love and wish that 2019 is filled with all the love, adventure, and fun!
My first blog post of 2019 is a recipe that I actually posted back in March 2014.
AKA FIVE YEARS AGO.
(for vintage photos that were taken on my beloved point-and-shoot, check out the OG blog post on my original blog –> https://confessionsofagradschoolfoodie.wordpress.com/2014/03/07/vegetarianism-2-0-week-one/)
Since the first time I made it five years ago, this quinoa dish has become a staple in our household. It’s vegan, it’s easy, and it makes so much (aka leftovers for lunch the next day!). Plus, it hits all the flavor buttons. The kale is earthy, the quinoa is soft (and protein-packed!), the beans are creamy, the sweet potato is almost buttery, and the dried cranberries are sweet.
Basically it’s my favorite thing to eat always.
And it has become my family’s favorite thing to eat! I actually made this at my aunt’s house last fall because my cousin was becoming a vegetarian and couldn’t eat the chicken we were making for dinner. I whipped it up (because this is made with mostly pantry/fridge staples) and watched my cousin devour it. When my aunt texted me the next week and asked for the recipe, my response was check the blog for the printable recipe! When she told me she couldn’t find it, I realized that the blog post didn’t migrate over to the new blog because of tech issues. So that was the perfect excuse to grab all the ingredients, whip up a bowl, and take its beauty shot.
(and I am so glad that I did!)…