This was one of those “what’s in the cupboard?” lunchtimes.
It was hot, so I opted for the option that involved the least cooking and, most importantly, the least heat generation in the house. In the end there was cooking required for the quinoa, but I could’ve had something else.
- One small red cabbage
- One red onion
- One large clove garlic
- Bunch fresh parsley
- One or two fresh mint leaves
- Olive oil
- Lemon juice
Shred the cabbage into long strips – I used a large knife to do mine but a whizzy-machine would probably be much easier – and then chop the garlic and onion. In a large bowl, mix the cabbage, onion, garlic then add oil, lemon juice and salt and pepper. Chop the parsley and mint and mix into the cabbage, then season.
Cook the quinoa (one part quinoa, one part water) until the water has been absorbed, then rinse and allow to cool. Slice the avocado and serve it on top.
A sprinkling of sesame seeds might have been nice too, and balsamic vinegar will stand in for lemon juice for the tang if necessary. Some recipes on the Interwebs also favoured spring onions, some crushed walnuts or cashew nuts might’ve been nice too.
There is enough for me to take the rest of this to lunch at work tomorrow. Yum.