Just when you think you live in an educated urban area you are forced with the reality.
I saw a recipe for Quinoa and Avacado Salad in a foodie magazine and was inspired. SALAD! I CAN DO SALAD!
An hour later I was still doing salad. Part of the problem was sending my husband to the store for ingredients. He got raw shelled Lima beans instead of frozen edemame. The other was that no one knew what Quinoa was.
I knew I could get it at Whole Foods, but didn't want to take the easy route. I called Giant, who repeatedly asked if I was calling about kiwis. Finally I called the Latin market down the street and got the instant "Of course we do!" response to my Quinoa query.
How to make Quinoa
one cup to one cup ratio of grain to water. Let soak for 15+ min. Drain in cheesecloth and refill with new water. Bring to boil then reduce to simmer in covered pot for 15 min.
Meanwhile in a bowl mix one cup lemon juice
one tablespoon cumin
one tablespoon red pepper flakes
Handful of radishes finely sliced
1/3 cup olive oil
toss in handful of edemame per person
When grain is done let cool and add to mixture
Add in one sliced avocado per person
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