Real Recipe: Quinoa Salad with Avocado, Black Beans, and Tomatoes

Quinoa Salad

Made it through day two of “detox” week :)

Here’s how it went:

Breakfast – Oatmeal with chopped walnuts, slivered almonds, and pepitas (pumpkin seeds) and currants (didn’t have any almond milk in the house, otherwise I would have poured some over!) and “green” juice (Details here: http://eatcleanwithkate.com/sauteed-kale-with-white-beans)

Lunch – Leftover quinoa salad (from yesterday)

Snack – Peach

Dinner – Falafel salad

Cravings for things I’m not supposed to be eating were a bit stronger today (cheese! chips and salsa! cheese!). All I wanted was a piece of string cheese (luckily, there’s none in the house!). Went to Whole Foods, and even had to bypass all the deliciously amazing looking cheese samples! Made sure to walk straight ahead, not looking at what kind of actual cheese they were showcasing. I made it out alive…err, without eating cheese :) Ha!

So for dinner tonight I made homemade falafel balls. Not bad for my first time, however, I think I’ll wait to post until I’ve perfected it :) And I cheated just a tinsy itsy little bit. I used a handful of whole wheat breadcrumbs for the falafel! I also used ground flax seed, but wasn’t sure how the texture would turn out if I made them with only the flax seed. Whoops! There were worse things I could have eaten today (like cheese!).

Anyway, here’s the recipe for the quinoa salad! Super easy to make, with refreshing flavors and a nice texture. I added some herbs today and really spiced it up.

Here ya go! Enjoy :)

Quinoa Salad with Avocado, Black Beans, and Tomatoes

Ingredients:

1 cup dry quinoa, cooked

1 avocado, cubed

1 can black beans, drained and rinsed

1 cup cherry tomatoes, halved

1/4 cup extra virgin olive oil

2 limes, juiced

salt and pepper, to taste

2/3 cup cilantro, chopped roughly

Directions:

Cook quinoa according to directions

Add in black beans, avocado, and tomatoes

In separate bowl, combine oil, lime juice, salt, pepper, and cilantro

Pour dressing over quinoa, mix to combine

NOTE: Can also add a can of corn (or fresh grilled corn!), chopped red onion, or anything else that sounds good!

Here’s me, with it on my lap out on a friend’s boat :) Mmm summer…

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Quinoa Salad with Avocado, Black Beans, and Tomatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 cup dry quinoa, cooked
  • 1 avocado, cubed
  • 1 can black beans, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • ¼ cup extra virgin olive oil
  • 2 limes, juiced
  • salt and pepper, to taste
  • ⅔ cup cilantro (or other favorite herb), chopped roughly
Instructions
  1. Cook quinoa according to directions
  2. Add in black beans, avocado, and tomatoes
  3. In separate bowl, combine oil, lime juice, salt, pepper, and cilantro
  4. Pour dressing over quinoa, mix to combine

Real Recipe: Creamy Avocado Pasta

Avocado Pasta

Wow. I thought last time was a long break between posts, but this one was even longer.

Mostly due to this: I got a head soccer coaching job at my alma mater! :)

I found out the last week of school, and thus, my summer has been filled with a lot more soccer than I expected. However, I’m not complaining. I’m super excited about it!

Anyway, as I’ve been coaching in the morning now 5 days/week, as well as coaching soccer approximately 16 of the past 23 nights, the kitchen (and cooking!) has really gone by the wayside. We’ve been eating lots of (healthy!) convenient meals, such as wraps, salads, etc. and we’ve used the grill a few times (lobster tails and asparagus is becoming my new favorite), but nothing too crazy.

So after my last soccer game this afternoon all I wanted to do was come home, play around in the kitchen, and write on my blog. And that’s exactly what I’m doing :)

Not a lot of groceries in the house, but I saw this recipe awhile back and had everything I needed without having to go to the store (which seriously never happens!).

Creamy Avocado Pasta. Yep, a delicious vegetarian meal (the bf wasn’t home, so I can get away with this!). It was so light and creamy, a truly perfect summer dish. And did I mention easy to make? Seriously. so. easy. It takes about 15 minutes, no joke (and I’m a slow cook!).

Also, I’m currently attempting to eat less gluten, so I made this with fresh gluten-free noodles (I honestly can’t really tell the difference). Why less gluten? Mostly to see how it affects my allergies and energy levels. I’ll keep you posted on what I find! So far, so good :)

Creamy Avocado Pasta

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Ingredients: 

9 oz. favorite pasta

1 avocado, pitted and peeled

1/2 lemon, juice and zest

3 cloves garlic

5 fresh basil leaves (more or less to taste)

2 tbsp olive oil

salt and pepper to taste

1/4 cup parmesan or goat cheese (optional)

Directions:

1) Cook pasta according to directions.

2) While pasta is cooking, add avocado, garlic, lemon juice, basil, salt and pepper to food processor. Process until smooth, adding in olive oil as you go.

3) When pasta is done cooking, drain, reserving a cup of pasta water.

4) Toss with sauce. If too thick, add a bit of reserved pasta water to loosen.

NOTE: You can also add grilled shrimp or chicken if you’d like to go the non-vegetarian route. In addition, adding pine nuts or almond slivers to your food processor will make it a bit more pesto like. And finally, this is best eaten the day of due to the avocado!

Enjoy! :)

Creamy Avocado Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
A delicious, easy-to-make avocado pasta. Creamy, yet light! A perfect summer meal.
Ingredients
  • 9 oz. favorite pasta
  • 1 avocado, pitted and peeled
  • ½ lemon, juice and zest
  • 3 cloves garlic
  • 5 fresh basil leaves (more or less to taste)
  • 2 tbsp olive oil
  • salt and pepper to taste
  • ¼ cup parmesan or goat cheese (optional)
Instructions
  1. Cook pasta according to directions.
  2. While pasta is cooking, add avocado, garlic, lemon juice, basil, salt and pepper to food processor. Process until smooth, adding in olive oil as you go.
  3. When pasta is done cooking, drain, reserving a cup of pasta water.
  4. Toss with sauce. If too thick, add a bit of reserved pasta water to loosen.
Notes
Best eaten day of. Can add grilled shrimp or chicken. In addition, can add pine nuts or almond slivers for a more pesto-like sauce.