Update 9/17/13: I am ashamed to admit that I didn’t actually try making this recipe before I posted it. My Aunty Nik cooked it and I demanded the recipe. Granted it’s still delicious, there are definitely a few tweaks that need to be made. Also, I’ve talked to two readers who have made it multiple times and improvised with whatever ingredients they have available. All their new dishes sound awesome! So don’t be afraid to throw in that last bit of cucumber of the shrimp you have leftover in the fridge, this recipe is great for that. And check out below for the tried and tested recipe.
My last Tasty Tuesday was a recipe cooked by my fabulous aunt. Well here is another one! It must be said that credit for that Summer-time Cucumber Recipe goes to another great chef, gorgeous Stella, and this one goes to a darling lady I’ve known since she was tiny, Jessica.
However, my Aunty Nik cooked them and man they were marvelous! This one is a deliciously creamy, fresh quinoa salad. It goes like this …
(apologies for the blurry pic but aren’t the background flowers pretty 🙂
Creamy Quinoa Salad (cook time: 20 minutes, serves: 4-6)
- 2 cups uncooked quinoa
- 1 small red onion
- 4 medium tomatoes
- 1 avocado
- 2 bunches of cilantro (about 1.5 oz)
- 30oz black beans (2 cans)
- juice of 1 lemon
- 1/2 cup olive oil
- 4oz goat cheese
- 2 tsp salt
- Cook quinoa following these instructions.
- Chop onions, tomatoes, avocado, and cilantro.
- Combine all ingredients except goat cheese and salt. Mix until avocado is well blended.
- Add cheese and salt and continue mixing until goat cheese starts to bind other ingredients.
- Serve cold and enjoy!
This salad is melt in your mouth tasty. Great for summer meals and work lunches. I hope you’re all having a great Tuesday! Love and a big smile – Ash