I’m over winter. Quite frankly, I just don’t feel like dealing with it anymore.
Now I get that this is what happens when one chooses to live in the Midwest. And generally I can accept it. What I get sick of is the tease. Yes, Weather, I said it. You’re a tease and I don’t appreciate it. You give us two gorgeous days when I was able to leave the house in jeans and a sweater MINUS a coat and scarf, then it snows. Snow! And wind! Lots and lots of wind.
I’m over it. I just am.
So in protest I made a summer quinoa dish with avocado, tomatoes and black beans. It was delicious and even made me temporarily forget that my winter boots are still sitting by the front door because, you know, just in case… (we don’t like to jinx things here in Cubs land).
If you’re anything like me and aching for Spring to start in reality and not just on the calendar, then make this dish. It’s easy, is great as leftovers, and can be served cold or heated if you really need to ward off the winter’s chill.
Here’s the recipe:
Avocado, Tomato & Black Bean Quinoa (AKA “Pretending It’s Summer Quinoa”) – makes 4 main dishes
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 avocado, pitted and cut into 3/4-inch cubes
Juice of 1 lemon
1 cup grape or cherry tomatoes, halved lengthwise
1 can black beans, rinsed and drained
1 scallion, thinly sliced
1 tablespoon minced fresh cilantro
1/4 teaspoon cayenne pepper
Salt and pepper to taste
2 tablespoons garlic oil (see below for recipe) or olive oil
Rinse the quinoa well in a fine mesh strainer under cold running water. Drain and combine in a pot with 2 cups water and 1/4 teaspooon salt. Set the pot over high heat and bring just to a boil, then decrease the heat to low and cover. Simmer for 15 minutes or until all the water has been absorbed. Cool the quinoa to room temperature.
Gently coat the avocado in the lemon juice, then add the tomatoes. Add the remaining ingredients and gently fold together to not break apart the avocado. Season to taste with cayenne pepper, salt and black pepper.
Garlic Oil – optional
1 garlic clove, sliced
2 tablespoons extra virgin olive oil
Heat the garlic and olive oil in a small pan over low heat. Cook gently until the garlic is soft, fragrant and just beginning to brown around the edges, stirring often, about 5 to 8 minutes. Be careful not to burn the garlic.
Remove the pot from the heat and cool to room temperature. Chop the garlic cloves and add to the quinoa mixture with the oil.