I made a really delicious corn, edamame and quinoa salad. It’s based a bit on a recipe from the New York Times — I used more lemon instead of lime, swapped out the chili pepper for red pepper flakes, and added avocado, because everything is better with avocado. It is soooooo yummy! I really recommend it. I always go back to this other New York Times food feature by Mark Bittman on summer salads…I could eat my way through these with no problem. Nom, nom, nom…
I loooooooove quinoa, too…it’s a fabulous grain, so versatile and easy to prepare. I like to make a boatload of it and use it throughout a week to base meals off of. Coming soon: ripe, juicy tomatofest, including a tomato, mint, feta and watermelon salad I want to try. I may not be fond of summer as a sartorial season, but coming from a culinary perspective, it’s delicious!
This entry is part of the August Break, organized by the lovely Susannah Conway. A pic a day, words optional. Just life and pictures in the final gasp of summer before fall’s purposefulness sets in. To see all the August Break entries so far, click here.
Tags: August Break