Football season is upon us…but that means that summer is almost over, GASP! Labor day often marks the unofficial end of the summer season. So in honor of warm summer nights, I offer you this fresh quinoa recipe.
I love this dish because it’s super easy and light. It’s made with all of the yummy fruits that will not be as readily available in the coming months.
This recipe was based on this one from Iowa Girl Eats and this one from Eat Live Run. I’ve made it before with black beans but this particular recipe would probably be really good with some white kidney beans or chick peas!
- 1 1/2 c. dry quinoa
- 3 c. water
- 1 mango, diced
- 1 avocado (though, I’d up this to 2 next time), diced
- 1 orange (peeled and choppped)
- handful raisins
- handful crasins
- handful pecans, broken or roughly chopped
- 4-6 oz feta cheese (I used 1/2 package of blocked feta)
- 1/2 red onion, finely diced
- 1 large bell pepper (I had a yellow one on hand, but any would work), diced
- 1/2 bunch of cilantro finely chopped
- 3 limes
- 1/4 c. olive oil
- salt & pepper to taste
Prepare the quinoa… so you’re suppose to soak quinoa before cooking. Confession. I never do. I just dump the quinoa & water in a pot & turn the heat up to boil. Once it boils, turn the heat down to simmer and cover. Cook for approx 15 min till all of the water is absorbed. Cool quinoa.
Toss everything else in a large bowl (minus the avocado, limes, olive oil & S&P). Toss. When quinoa is cooled a bit, add it in. You don’t want to melt the cheese. Then top with the dressing. Chill for a few hours if possible before serving. RIGHT before you put the dish on the table, toss in the diced avocado. You want to wait till the last minute to prevent browning