I have no idea why it has taken me so long to come across this blog, but I’m ranking it up there with a few others as my go-to for weekday meals. I find that once you start cooking, it becomes more and more difficult to find simple, easy, and delicious recipes to make that don’t require an hour in the kitchen. I know most people don’t have too much time during the weekday evenings to throw something together, so getting some basic recipes that you can keep coming back to when you’re standing in the grocery store, not knowing what to make, is really, really important. However, what I’ve found over time is that these types of recipes, that are few in ingredients, but delicious to taste are rare. There are a lot that have few ingredients but then end up tasting bland, or conversely look like they have a thousand things in them, plus dirty a bazillion dishes, to taste heavenly but have taken up an entire afternoon to make.
In the throws of trying to find some new inspiration, I came across Cookie and Kate, a vegetarian blog that sets out to celebrate whole foods – which I’m totally down with! Her photography is clean and simple and the blog makes you just want to try everything and is easy to navigate. I applaud her style.
Anyway, to make a long story short, I wanted to make something not fussy for dinner and came across her recipe for Crunchy Thai Peanut & Quinoa Salad. It is delicious, easy, and quick. All things I love in a recipe!
This is my version of the same salad. My suggestion, now that I’ve tried it, is to add in triangles of baked tofu, and I used parsley instead of cilantro because I’m not a big fan of cilantro. Easy peasy!