Main: Quinoa avocado salad
Fruit: Some kind of fancy pear from M&S
Treat: The last of the brownie!
I arrived home on Sunday after a week skiing in the Swiss Alps, thankfully still in one piece. However, I'd eaten enough cheese to last me a life-time, so this week's menu has been quite vegetable and wholegrain based, to diminish the considerable cheese hangover.
Quinoa Avocado Salad
Yield: 4 lunch box servings
1 1/2 cups quinoa
2 avocados, diced
2 red capsicums, diced
1 red onion, finely diced
4 tablespoons mayonnaise
2 tablespoons vinegar
Salt and pepper to season
Cook your quinoa for 20 minutes in a large pot of boiling water, or until the seeds begin to unravel. Cool, and add the chopped vege. Thin down the mayo with the vinegar and add. Mix well, season liberally and chill before serving.
You could easily substitute brown rice for the quinoa, and add any vege to hand - some chopped parsley or coriander would work well too.