After our race on Saturday, I convinced Chris that it was a good idea to go to Trader Joe’s. TJ’s is a long way from our house, so it is a pretty rare occurence. I wanted to see if their quinoa was cheaper than the quinoa at our weird hippie grocery store. It was slightly cheaper, not enough to warrant a drive that far anytime soon. I was also super excited to get more white balsamic vinegar because I have a lot better luck eating salads and keeping my clothing stain free with white balsamic than I do with its stain causing brown counterpart.
Of course, after buying months worth of quinoa, I could not wait to go home and make our favorite new quinoa dish. Sadly, it just didn’t do the trick for me. Don’t get me wrong, it is very tasty, but I think we may have eaten it too many times in the last few weeks.
Like clockwork, a new quinoa based recipe arrived on the scene. Thankfully, this one also included avocados, which I must use five of before they go bad. I modified the recipe slightly from its original state, hopefully for the better.
- 30 g (about 1/4 cup) raisins
- 30 g (about 1/4 cup) craisins
- 1 cup (dry) quinoa
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1/4 tsp coriander
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp salt
- black pepper to taste
- 1 avocado, peeled, pitted, and cubed
- 4 scallions, sliced thinly
- 16 g (about 1/8 cup) almond slivers
- In a medium bowl, soak the raisins and craisins in hot water for 5 minutes. Drain and set aside.
- In a small pan, combine 2 cups of water, 1 cup of quinoa, and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer until the water has been absorbed.
- In a small bowl, combine lemon juice, olive oil, coriander, cumin, paprika, salt, and pepper.
- Cut up avocado and scallions.
- After the quinoa has finished cooking, combine quinoa, the vinaigrette, rasins, craisins, avocado, almond slivers, and scallions. Toss until thoroughly mixed.
- Serve warm or cold.
Servings ~ 4
Calories ~ 348, Fat ~ 15 g, Carbohydrates ~ 50 g, Protein ~ 8 g