I’ve always said that I could eat soup year-round, but this summer, eating anything warmer than body temperature makes me want to rip off all my clothes–not in a sexy way but in a “flames are about to start shooting out of my eyeballs” way. You women over 50 know what I mean. So there are big gaps in my weekly menus that used to be filled with soup.
The great thing about a good bean and vegetable soup is that it’s pretty much a one-pot meal, so I’ve been experimenting with salads that have the same ease and simplicity. This salad is one of my attempts to have it all–beans, grains (or seeds, in the case of quinoa), and vegetables–in one big bowl. It’s similar to my International Quinoa Salad, except that with 4 to 6 cups of raw kale, it has a much higher amount of vegetables. Massaging the dressing into the kale tenderizes it, but if you’re not a fan of raw kale, you can steam it for a few minutes to make it even more tender. It’s one of those dishes that improves with age, so if you have the time, make it a day ahead and enjoy its blend of lemon, cumin, and chile flavors even more. And keep your clothes on.