The main cast:
- 10 oz red quinoa, cooked
- 12 oz frozen whole corn, thawed (or fresh, whatever)
- 1 c sliced green onions
- 2 plum tomatoes, diced
- 2 avocados, mashed
- 1 t minced garlic
- thyme, coriander, cilantro, and celery salt to taste
- 1/2 T lime juice
- 1 T sesame oil
The quinoa I cooked per the directions on the bag, except I added some chicken bullion after adding the water. I should have added it to the water first, but I had been trying to redeem some vile s'mores vodka, and it didn't occur to me until it was too late.
Okay, so: Cook the quinoa, chop up all the vegetables as you see fit, mash the avocados, and mix it all together. The original recipe said to let the quinoa chill for 20 minutes first but I got impatient, and it didn't seem to hurt not to wait. As for the herbs and spices, you can adjust those however you see fit; the original recipe called for a cup of chopped fresh cilantro but I only had dried, and it's not my favorite, so I thought I'd throw in the other things to bring it more to my wavelength. Maybe subconsciously I was trying to make it more like guacamole but with corn and quinoa in it. And tomato. Well, whatever.
I thought it was phenomenal. I got full on it and still wanted to keep eating the stuff. Seemed to go better with tortilla chips than water crackers. Probably could have used a third avocado and/or tomato, though. Maybe a little sour cream would make it more dippy, but I might still have guacamole on the brain.
I really need to get a better way to present these dishes. Sometimes the big red plastic bowl is just not amenable to presentation.
