I had some precooked quinoa sitting around and Hubby was on the way home from work last night. I love this dish, its one of my favourites, Ive made it a few times already and its really quick and easy. We should try to find a way to enjoy this healthy product as many of us intended- ethically.
This looked so fantastic that I made it for dinner tonight (alongside some McDougall’s chunky tomato soup from a box!).
I have to tell you, I was laughing hysterically as I read the first few sentences of your post, because I was indeed having an extremely hot ‘hot flash’ at the time!!
MMM…I just enjoyed this for dinner and I can not express to you how happy it made me.
I notice that a lot of recipes call for chili powders that I cannot get here, like ancho or chipotle. Salads, our new best friend for loading on protein and healthy veggies in one healthy swoop. But the other day when he had already inhaled his lunch, I had the opportunity to experiment for my own tastes. So, I winged it … and it was delicious! I mixed equal parts of three flavors that I thought would meld nicely, and a fat-free vinaigrette was born. I call it sweet dijon dressing, rather than honey mustard, because you really can swap in agave for equally delicious results, and … well, the word dijon just sounded a bit more sophisticated. I’m making lunch for a meeting next week and this dressing is just what I was looking for.
Made it a second time with spicy brown mustard and fig infused white vinegar and it’s still delicious! Sure, KFC's potato salad is good, but have you ever wondered why they don't sell a fat-free version? But the sad truth is that because of the west’s penchant for quinoa, the people of Bolivia can no longer afford their own staple food.

However, to say that we are consuming these products unethically is a stretch–I ethically pay for mine, and I ethically do not eat animals, etc.
All comments are read and appreciated, and if you have a question, I will try to respond within a couple days.
Ancho chile power is flavorful but not spicy at all, which is why I balance it out with the heat from the chipotle powder. But aside from that, and thank you for the laugh, because nothing is normally funny in the midst of a hot flash, I am anxious to try this recipe. Going to try substituting the chia seeds with cchopped pecan nuts as my husband is not overly fond of seeds in hi meals.
We spent a few days in NOLA, just after you write this post, actually, and I found NOLA worse than Houston. I have four kale plants that are quickly taking over their bed, and appreciate a salad recipe that makes use of steamed kale since the variety I planted this year is a bit too bitter when eaten raw. I can only get two types, chili powder mix for making a batch of chili or the hot red chili powder for adding to indian dishes. I have had some fun trialing different dressing recipes that appeal to both my husband and I, but unfortunately, he isn’t a fan of one of my favorites, honey mustard. I looked up several recipes for this everyday dressing, but all sounded a bit muddled in my opinion.
Unfortunately, while the flavor was right (sweet, tangy, and with enough bite to stand out amongst the greens), it was a bit too thin.
As for the third ingredient, white wine vinegar, it may sound fancy, but it is cheap and relatively easy to find amongst the other vinegars in most grocery stores. It really wouldn't be so tough to substitute fat-free mayo for the regular stuff, then just sweeten it up with some sweet pickle relish and sugar. Now, if you have such a proposition, you should have a viable solution, such as growing quinoa in the US that you are selling. 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.

I’m an onion lover and think diced sweet onions and some fresh cilantro will be a great addition to this. It feels bad now because we are just beginning to hit these very high temps, in a month we will all be used to it.
I only had plain ol’ chili powder and was out of veggie broth, but it turned out great! Mayo, yogurt, pepper, onion … too many distractions from the simplistic deliciousness that the basic honey and mustard combo can offer. Searching through the fridge and pantry for a nice, mild, natural addition, I came upon my trusty (and cheap!) flaxseeds. Throw a few spices in there, some bits of veggies, and the recipe might look something like this.
Pour the dressing over the potatoes and mix until all of the potato pieces are well coated.
This is one of the main reasons I always have some pre-cooked grain and beans in my refrigerator or the freezer–being prepared makes healthy living a breath!
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. I added half of a red onion, minced, because the black beans demanded it and served the salad with diced tomatoes and avocado.
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.
I’m eating one as we speak — basically romaine lettuce, white beans, and coconut milk blended together, dressed up with more romaine, fresh corn, curry, and lots of herbs.

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