I was so excited about having the wallpaper up and a lamp over the bare light bulb….. I didn’t notice how horrid the green doors looked until I posted this photo.
All things in time.
Speaking of time….
What was I thinking, booking a flight prior to the crack of dawn! We have to get up at 4am to leave for the airport. I can’t imagine why I thought that was a good idea.
Naturally, I’m not ready.
I just finished moving our ‘offices’ back down to the finished part of the hall so mon mari can finish the other end while I’m gone.
Expect great things in….
If he comes out of the cellar, that is. He has this notion that he should have doors that close, and glass in the windows down there. Something about keeping the howling wind out during the winter; keeping the house warm and all that.
And he’s doing that rather than making me kitchen cabinet doors.
I’ll just have to be patient, I guess.
One last salad before summer cooking comes to a halt.
We’ve been getting such wonderful avocados from our little green grocer; I’ve been putting them into everything I can think of.
Quinoa and Avocado Salad
Quinoa is very high in protein and “contains a balanced set of essential amino acids for humans, making it an unusually complete food” according to Wikipedia. The avocado adds a creamy, luscious, element to the quinoa, (even if the color was a little strange). You can substitute Basmati or Jasmine rice.
1/2 cup quinoa
1 cup (8oz, 250ml) chicken stock (or the amount of liquid your package recommends)
1 tbs fresh, snipped chives
Combine quinoa and stock in small saucepan. Cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says). Uncover, fluff with a fork and allow to cool for a few minutes (or longer).
Cut avocado, remove pit and slice. Cut the slices in half. Snip chives. Add vinaigrette and chives to the avocado and stir gently. Add avocado to quinoa, stir to combine and serve.
2 tsp Dijon-style mustard
2 tsp tarragon white wine vinegar
2 tsp lemon juice
2 tbs olive oil, the good stuff
Put all ingredients into a small bowl and whisk well to combine.
And…. I’m off….
7 thoughts on “Quinoa and Avocado Salad; the update”
All good things come to those who wait.You have been a very patient woman, but I am sure you will be so pleased with the results.
Bon voyage and welcome home!
A lovely salad! I have been feeding Charles quinoa and avocado too – seems like good, stable food and delicious too.
Have a fabulous trip!
Never thought of pairing quinoa with avocado. Just bought quinoa yesterday………
Your kitchen will be perfect…in due time. You are the essence of patience!
I have only tried quinoa in the past year or so and have become quite fond of it! An unusual looking grain, isn’t it?
Outstanding! So few people know about the tremendous benefits of Quinoa. The addition of avocado is great!
I make a batch of “Powerhouse Salad” frequently and keep in the fridge for snacks. There’s no recipe, but I combine:
Diced Red Pepper
Diced Red Onion
Fresh Basil, oregano
Great non-animal sources of protein.
Chef Todd Mohr
I’m so far behind…. But thanks for all the comments, everyone – and the encouragement (and recipe idea)
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