Every week I look forward to Sundays. Sunday is the only day in the week that Koen and I are both off from work together. So we like to make the most of it. That involves sleeping in and making special brunches. Every week we like to try something different.
I love a good salad and Sprouted Kitchen’s Coconut Quinoa + Spinach Salad is delicious! So many flavors – raw spinach, quinoa cooked in coconut milk, shallots cooked in coconut oil, pistachios, pomegranate, and a lemon-thyme dressing. Fresh and perfect for the hot weather we’re having right now in Belgium! Although there aren’t too many ingredients it still takes time to make. First, I had to open all of the pistachio shells. Second, I never realized how hard it is to get all of the arils (the red drops holding the seeds) loose from the fruit. Normally I press the pomegranate for its juice and I wasn’t even sure you could eat the whole aril but luckily I have access to the internet and found out via Live Strong that not only are they edible but nutritious.
Summer is here (mid-70s) in Belgium, so now is the perfect time for salads!
A few nights ago Koen and I had Cobb salad for dinner. Cobb salads are typically American, so I wanted to make it for Koen – plus a lot of his favorite things are in it! In order of the rows I made, from left to right, the ingredients are: avocado, boiled egg, bacon, tomatoes, chicken, and Roquefort, all over mixed greens with a red wine vinaigrette. The salad was a success and in Koen’s top 5 of dinners I’ve ever prepared!