I am a fairly plain and simple gal when it comes to cooking. I'm getting a little more adventurous all the time, but still fairly plain and simple. It's just the way I was raised. We ate what we grew in the garden and raised on the farm for the most part. Mama would still buy some things at the store, but they were still fairly plain and simple. I didn't grow up eating quinoa, couscous, tofu, asparagus or a lot of other good stuff.
I got brave a while back and cooked up some quinoa. Just plain, nothing added, and fed it to the family. The kids were super excited about it at first (they thought it was rice - they love that stuff!) and then figured out it wasn't rice. But what in the heck was it?!? I told them to put a little butter, S&P on it and eat. They quite enjoyed it. I wanted to try quinoa again, only make it into something. I happened across a blog by a friend of mine (Really, I have a friend! When I see her at church or really out in public, she doesn't pretend I don't exist. At least not all of the time.....) and she had this recipe on there. When I saw the avocados in there, I was in love. I bought what I didn't have on hand the next time I went to the store, went home and started making the salad. I was almost finished when I realized.....I forgot the avocados!! How in the world do you forget the best part (oh, and the cilantro. Mmmmmm But I didn't forget that). I pulled out the emergency "Phone-a-friend" card and called my sweet hubby (he is my most favorite friend in the world. Most of the time...). He was almost home but was nice enough to turn around and go back to the store to shop for avocados for me. He must really, REALLY love me to go into a store for me.
Anyway, the salad is delicious! Hubby and I both loved how fresh it tasted.
2 cups uncooked quinoa
1/2 green/red/or yellow pepper, diced
1 can black beans
1 1/2 tablespoons red wine vinegar
1 1/2 cup frozen corn
1 cup cherry tomatoes cut in half
1 or 2 avocados, diced
1/4 cup cilantro, chopped
5 tablespoons lime juice (fresh is best)
1 teaspoon salt
1 1/4teaspoon cumin
1/3 cup olive oil
Cook the quinoa according to package directions. While it is cooking soak the beans (rinse them first) in the vinegar with salt and pepper to taste. Mix dressing ingredients together in a small bowl and set aside. When quinoa is cooked, mix it with salad ingredients. Pour dressing over and mix well.
Recipe from Kristi at Lemon Glaze