Devin Holloway, a member of the ensemble cast of "Motown the Musical," is a fan of the culinary arts. Holloway cooks often whether at home or on the road. The actor/singer is in Chicago this week with the hit musical production. FYI: "Motown the Musical" runs today to Sunday at Cadillac Palace Theatre, 151 W. Randolph St., Chicago. Tickets begin at $30. Call 800-775-2000 or visit BroadwayInChicago.com.

Here's a Q & A with Holloway about his interest in the kitchen craft.

1. How often do you cook?

"When I'm on tour, I try to cook as much as possible. I travel with an electric skillet and a Magic Bullet when I'm touring."

2. What turned you onto cooking and how did you learn the culinary craft?

"I grew up in New Orleans. New Orleans is really about the food. My grandmother is an amazing cook and baker, and I learned through osmosis from her."

3. Do you enjoy preparing meals for others?

"I like to cook breakfast for others. It's one of the easiest meals to make for a group of people."

4. As a performer, do you watch your diet and what you eat?

"It is important. Our bodies are our instruments. ... I like to make (my own food) because I know what's going into my body and how it will affect me.

5. How does it make you feel to eat healthy and why is it important?

"It gives me piece of mind. We have to feed our bodies so we can perform to the best of our ability."

One of Holloway's favorite dishes to prepare is Shrimp, Kale & Quinoa Warm Salad. The recipe is from a food, travel and lifestyle blog Take Time Away.

Shrimp, Kale & Quinoa Warm Salad

Handful of Shrimp

Kale

Quinoa

Garlic

Cherry Tomato (optional)

Salt, to taste

Pepper, to taste

Maggi Sauce or soy sauce

Instructions: Rinse your quinoa. Cook in your electric rice cooker with the same amount of water as preparing in a traditional pot (or cook on stove top using package instructions). Heat oil and garlic in a shallow pan.

Toss in your kale and let it wilt for a bit. Push aside kale in the pan to make room for cooking the shrimp. Stir everything together with salt and pepper.

Place cooked quinoa into the pan and turn off the heat. Shake a few drops of soy sauce into the mix and stir everything together with the residual heat (also put in the halved cherry tomatoes at this point if you like).

Note: Ingredient measurements were left out so home cooks can adjust to feed how many people they'd like.

Angry
0
Sad
0
Funny
0
Wow
0
Love
0

Eloise writes about food and entertainment for The Times, subjects she has covered for over two decades in and around the Region. She was the youngest of eight children in a Chicago household filled with fantastic cooks and artists.