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.
Recipe Notes:
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.
400 degrees from perfection 