I know quinoa has been all the rage lately. I hadn't worked with it up until now. Why not? Maybe it was the rebellious kid in me coming out, refusing to do what everyone else wants her to do? Maybe it was a fear of the unknown? Fear of failure? Maybe it was just that I was afraid I would plan out a dish and for the first time we wouldn't like it at all. I mean you should have seen Kevin's nose wrinkle up when I said I was making quinoa. Jessi was less indirect about it and just flat out told me she thought quinoa was gross. Nice! Now my nerves are really going. I really have been wanting to try quinoa because it is a great substitute for rice in dishes and much healthier. But how in the heck am I supposed to use it if no one will like it? *sigh*
After mulling it around in my head, thinking of dishes that might hide the fact that there was quinoa in it, I opted to just go for it and make what sounded good to me. I love avocado, so I started from there. It has been a while since I made anything with a Mexican flair, so I headed down that road and added black beans and tomatoes But what about a dressing or sauce? I had thought to just dress it with some lime juice, but I wanted to pull in another of my new favorites and do a creamy dressing with Greek yogurt. Once I sat back and looked at the ingredients I had written down I thought, "This is a pretty healthy dish" my next thought? "Wow nobody is going to like this". Usually I take dishes that we love and try to make them healthier, but there was no hiding that this was just a healthy dish. Oh well, I crossed my fingers and dove right in.
I soaked my quinoa, as per a suggestion from another blogger, and then cooked it quite simply in water. I had thought to use chicken stock because so many people say quinoa is just bland. But I also wanted to make this dish vegetarian, so that is why I opted for water. I would have used vegetable stock if I had some though.