It’s full-on summer here now, and so hot I had to go emergency bikini shopping last week (my one from last season had died on me, I think I need back-up swimwear supplies…). That also means it’s too hot to spend much time in front of a hot stove, or to turn the oven on. That’s how this recipe was born.
This is a fairly simple recipe, but so yummy I just had to share. Dom liked it too, he ate three full bowls (always a good sign)!
About 1.5 cups uncooked Quinoa
1 ripe avocado
1 red onion
1 pack cherry tomatoes
1 can chickpeas, rinsed and drained.
A good handful each of fresh mint and fresh coriander
juice from 1 lime
Salt and pepper and chilli flakes, to taste
Rinse uncooked quinoa thoroughly, then cook according to packet directions, leave to cool.
While quinoa cooks, finely dice onion, avocado and tomatoes. Add to a large bowl. Add drained chickpeas.
Finely chop coriander and mint, add to bowl. Add lime juice and cooled quinoa, season with salt and pepper and a little chilli, if you’re into that sort of thing. Mix thoroughly and serve with a light drizzle of olive oil.
That’s it! It’s a mixture of crunchy and creamy and tangy and refreshing, and perfect for these hot evenings.
An added plus – it makes for a great take-to-work lunch (yes, these finished-product photos are all in my lunch box, I was too hungry to remember to take photos of it all plated up nice so let’s just assume the presentation was amazing, OK?).
And just because the sunsets have been incredible recently, here’s a pic from at the lake last week:
Until next time, Cheers!
What’s your favourite hot-weather dinner?