We are going to be moving in a couple of months. We aren’t going far; we are buying a house a mile down the road from us. Whether moving a mile or moving across country, it is still a lot of work. Actually, some of our cross-country moves have been easier since my husband’s work has moved us.
I’ve decided to start thining the pantry ahead of our move. When I was digging around the pantry looking for inspiration, I found a couple of boxes of quinoa. I don’t know why I hadn’t used it. We all love the nutty flavor and it cooks in the same time it takes to cook pasta.
I made use of the avocados and tomatoes that I picked up on sale, some pantry staples (beans and olives), and lime juice and zest that I froze when limes were on sale.
- 1½ cups quinoa (I used red quinoa)
- 3 cups water
- 2 avocados, diced
- 1¾ cups cooked beans (or 15 oz. can – I used white beans)
- 1 pint grape tomatoes
- ½ cup olives, thinly sliced
- ½ cup onion, diced
- juice and zest of two limes
- ¼ cup oil
- 2 tablespoons honey
- 2 tablespoons fresh cilantro ( or 1 tablespoon dried)
- Add quinoa and water to a large pot. Cook over a medium-high flame until it reaches a boil. Lower flame, cover and simmer for 15 minutes.
- Place quinoa in the refrigerator to cool.
- Once the quinoa had cooled, add avocados, tomatoes, olives, and onions.
- Mix the dressing ingredients in a small bowl.
- Pour the dressing over the quinoa and veggies. Toss to coat.
- Serve immediately or place in the refrigerator to keep cool until you do serve it.
For the next couple of months, I will be emphasizing fast and easy recipes because after packing, cleaning, and painting that is all I am up for cooking.