It's friday morning and it feels like a breezy day! I've got trader joes and a blue cheese spinach and pear salad on my mind. It officially became fall this weekend so I have lots of pumpkin puree to buy. I think apple picking is in order one of these weekends.
I'm finally settling in here, now that the new place jitters are gone. I've finally gone ahead and done a bunch of things that I had promised myself I would not do: leave an overflowing sink of dishes, clutter up my desk, and have to many shoes outside of the closet all at once. I suppose I can blame fall for this; it's the time of year where it's logical to both have boots and flats out. You never know, the temperature might rise back up to 70 and I can ditch the socks.
I finally bought a coffee grinder this week, and it has changed my life. I didn't even get a shmancy burr grinder that costs upward of a hundred or two hundred - just bought a cheap average grinder for about twenty dollars on amazon because lets be honest i don't know my coffee well enough to tell a difference. So surprised by the amazing difference that freshly ground beans actually makes.
My morning coffee tastes so good. It almost makes up for the fact that I have to wake up at 8am.
These days, I've been focusing on making lunches that are easily portable since I do have to bring lunch to school on some days. This quinoa salad has quickly become a fast favorite of mine, mostly because it takes zero effort and can be eaten cold. I've recently belatedly realized that I could make quinoa in a rice cooker, which may have been the singular most exciting thing since I've moved here. It's extra amazing because you just throw in an egg and it comes out perfectly hardboiled too, along with the perfectly fluffy quinoa.
I pair the salad with oven roasted cherry tomatoes for acidity and avocados because avocados! Sometimes I dress it with additional olive oil or a little rice vinegar, but mostly I eat it plain. The quinoa salad is sufficiently healthy that I can excuse some fatty eating over the weekends.
Which, pretty much, is the key here because I'm about to go make some ice cream.
Warm Quinoa Salad with Roasted Tomatoes, Egg, and Avocado
What you need:
- 1/3 cup quinoa
- 2/3 cup water
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 egg, rinsed
- 8 cherry tomatoes, sliced into quarters
- 1 tbsp olive oil
- 1/2 avocado, diced
How to do it:
- Rinse quinoa thoroughly and drain. Add 2/3 cup water, salt, and pepper, and mix well.
- Option 1: If you are making this on the stove, bring quinoa to a boil in a heavy bottomed dutch oven and then lower the heat to a simmer. Add egg and close the lid. Let quinoa cook and egg hardboil in the steam until quinoa is fluffy, about 15min.
- Option 2: If you are making this in the rice cooker, add egg and cook everything as you would cooking rice.
- Meanwhile, preheat oven to 350 degrees. Arrange sliced cherry tomatoes on a baking sheet and drizzle olive oil over it. Bake tomatoes at 350 degrees for 15min until tomatoes are juicy and slightly charred.
- When the quinoa and egg are cooked, cool egg slightly in a mug of cold water. Peel and chop the egg.
- Assemble by tossing quinoa, chopped egg, roasted tomatoes, and diced avocado with a drizzle of olive oil.