A few days ago Martin was browsing one of our favorite local food blogs, CT Bites, when he came across a recipe for a mango avocado and quinoa salad. While everyone sings the praises of quinoa (having all 9 essential amino acids and that it is a “complete protein”) no one tells you that it tastes like boiled vegetables. You’re welcome, I’m glad I was able to spare you the surprise. I, personally, (if you haven’t already gathered) don’t particularly care for the taste of it. But as a sensible adult, I force myself to eat things I don’t enjoy because I know it’s good for me. sigh. Martin, however, apparently likes- no, enjoys the taste of qunioa. So when he suggested we (actually, he did all the work) make a salad, I couldn’t say no. I wasn’t sure what to expect. Mango? and avocado? together? in a salad? without lettuce? But we pressed on and in the end we had a surprisingly refreshing salad. I couldn’t taste the qunioa and that made me happy, but all the flavors worked well together. And though I was prepared to be overwhelmed with all of the flavors, I wasn’t. This somehow worked!
Gut Reaction: redo, but in a smaller quantity or to share with others. Around our 4th bowl of salad we were ready for something new.
The recipe can be found here. We followed the recipe pretty closely, the only difference was we used balsamic vinegar instead of a raspberry balsamic vinegar.