Getting Back to the Table, Part II

Funnily enough my endeavors to get away from the "quinoa and kale salad" mentality began with a dish that contained both quinoa and kale. This is the burrito I whipped up the morning after I learned how close this blog had come to being called "Reservation for One". It's a compilation of leftovers and this is how it was lovingly composed:

My sister had some kale and broccoli in the fridge for what I judged to be a long enough time for them to become public domain. I was careful to take a rather inconspicous amount of both and finely chopped them before sauteeing in some olive oil and adding a pinch of garlic powder and some cumin. This was the unseasoned greens' orientation to the Mexican-themed gathering they were ultimately in store for. I then added to the skillet a couple large spoonfuls of Mexican quinoa that my pal, Sherrill (check out her blog, The Saffron Spoon) had lovingly prepared the night before. To this medley, I introduced the taco-style black beans that served as the main feature in the previous evenings mexican feast. After warming the mixture thoroughly I removed it from the pan and prepared its edible container, an Ezekial 4:9 sprouted grain tortilla. My favorite way to ready this for eating is to massage either side with some olive oil and heat on medium until it is maleable and slightly crispy on the edges. I gently tucked the bean/quinoa/broccoli/kale into its warm tortilla blanket and laid it upon a plate with a smidge of hot salsa and a couple fresh strawberries. ( The last two additions acted more like edible airbrushing for the sake of the above photograph.)

I should add that I sat down with fork and knife and ate this mindfully and joyfully (it was damn tasty) as I sat on a chair at a table in my sun-lit kitchen.

Assessment, step 1 was a success! I was at a table, but I was still eating quinoa and kale, my two safest foods. Step 2 would have to involve something a little more out of my current culinary box....