Mercury was in retrograde for the last three weeks so I guess that explains a lot…
But now that Mercury has gone direct, I don’t have much of an excuse anymore.
So there’s this.
If nothing else this summer, by God, at least there was corn.
Roasted Corn, Avocado, and Radish Quinoa {recipe}
Corn, avocados, and tomatoes are a regular summertime combination, but I have this thing with tomatoes, so I switched them out for something else. Crunchy radishes spicy with the heat of the midsummer sun are nowhere even close to a “natural” substitution for sweet, soft, juicy tomatoes, but guess what? Nobody really cares.
serves 4
Ingredients
½ clove garlic, very finely minced, to a paste if possible
juice of 1 lime
2 tablespoons olive oil
optional: teaspoon or two of honey or agave
2 cups cooked quinoa
kernels from 4 grilled or roasted cobs of corn
1 avocado, diced
1 cup radishes, quartered (or halved cherry tomatoes, or diced larger tomatoes)
4-5 handfuls wild arugula
salt and pepper to taste
Directions
In a small bowl, whisk together garlic, lime juice, and olive oil (and honey or agave if you’re using it). Hit with a little salt and pepper, though don’t worry too much about seasoning, if at all, here. You will season the final dish, too.
Toss the cooked quinoa, corn, avocado, radishes, and arugula together in a large bowl. Drizzle with lime juice+olive oil mixture. Toss to coat the quinoa and vegetables. Taste, and season with salt and pepper accordingly.
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